Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing – a delicious recipe with paprika, olive oil, hot sauce, carrot, celery, cubed red potato. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
2
Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water. Let stand 30 minutes.
3
Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.
4
Prepare grill. Remove chicken from dish; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Set aside.
5
Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.
490
kcal
Calories
12
g
Fat
42
g
Carbs
53
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 tablespoon paprika, 1 1/2 tablespoons olive oil, 2 tablespoons hot sauce, 6 (4-ounce) skinned, boned chicken breast halves, and more.
Yes, Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing 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.
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