Karen GulkinBuffalo Chicken Salad and Blue Cheese
In The Fresh Meat Case
Buffalo Chicken Salad and Blue Cheese
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 20min COOK TIME: 20min
Serves 4
- 447
Calories - 35g
Protein - 993mg
Sodium - 13g
Sat. Fat - 4g
Sugar 
Ingredients
1/2 cup hot pepper sauce
2 tbsp. butter
3 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 cup sour cream
4 tbsp. crumbled bleu cheese
4 tbsp. white vinegar
1 tbsp. milk, optional
4 cups romaine lettuce, shredded
1/2 cup chopped celery
1/2 cup cherry tomato halves
Step 1
Melt
In a small skillet, heat hot sauce, butter and 2 tablespoons olive oil over low heat just until butter has melted. Set aside.
Step 2
Grill
Heat a lightly greased grill or grill pan to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and season with salt and pepper. Grill 3 to 4 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in center reaches 170°F. Remove the chicken from the grill.
Step 3
Toss
Slice chicken breasts into strips. Toss the chicken with the warm mixture of hot sauce and butter and set aside while making the blue cheese dressing.
Step 4
Stir
In medium bowl, stir together sour cream, blue cheese and white vinegar, smashing enough of the blue cheese into the dressing to give it flavor, but still leaving some chunks. If dressing is too thick, thin it with a little milk.
Step 5
Assemble
Toss lettuce in large bowl with just enough blue cheese dressing to lightly coat. Heap tossed salad onto 4 individual salad plates. Sprinkle the celery and cherry tomatoes over the top. Arrange the chicken slices over the top of each salad. Serve remaining blue cheese dressing on the side.
15 MIN
