Buffalo Chicken Salad Recipe

Name: Buffalo Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) boneless, skinless chicken breast halves; 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste; 2 teaspoons olive oil; 2 hearts Romaine, cut into 1-inch strips (about 8 cups); 4 celery stalks, thinly sliced; 2 carrots, coarsely grated; 2 scallions, green part only, sliced; 1/2 cup Blue Cheese Dressing, recipe follows; 2 tablespoons mayonnaise; 1/4 cup lowfat buttermilk; 1/4 cup plain fat-free yogurt; 1 tablespoon white vinegar; 1/2 teaspoon sugar; 1/3 cup crumbled blue cheese; Salt and freshly ground pepper

Servings: persons

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows
2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
Salt and freshly ground pepper

1
Preheat the broiler.
2
Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips.
3
In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated.
4
Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
5
In a large bowl combine the Romaine, celery, shredded carrots and scallions.
6
Toss with the dressing.
7
Divide the greens between 4 plates, top with the chicken.
8
Serve with extra hot sauce.
9
Fold a full sheet of paper towel into quarters and put it into a small bowl.
10
Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken.
11
In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth.
12
Add the vinegar and sugar and continue to whisk until all the ingredients are well combined.
13
Stir in the blue cheese and season, to taste, with salt and pepper.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (8-ounce) boneless, skinless chicken breast halves, 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste, 2 teaspoons olive oil, 2 hearts Romaine, cut into 1-inch strips (about 8 cups), and more.

Yes, Buffalo Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Buffalo Chicken Salad

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