Buffalo Chicken Salad with Blue Cheese Recipe
Buffalo chicken salad with blue cheese is a lighter take on the famous buffalo wings that reign in sports bars across the USA. Instead of fried wings, you get pieces of chicken in a spicy sauce, served over crisp lettuce with vegetables and crumbles of intensely flavored cheese. It’s an ideal compromise between a “fast food” taste and a meal that doesn’t send you straight into a food coma.
United States
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️🌶️
Hot
Spicy
Salty
Creamy
Fresh
Umami
Filling
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
3
Ingredients
- chicken breast - 400 g
- chili sauce - 3 tablespoons
- butter - 30 g
- lettuce - 1 head
- celery stalks - 2 stalks
- carrot - 1 piece
- cherry tomatoes - 150 g
- blue cheese - 60 g
- plain yogurt - 80 g
- mayonnaise - 2 tablespoons
- garlic - 1 clove
- lemon juice - 1 tablespoon
- vegetable oil - 1 tablespoon
- salt
- black pepper
Main Ingredient:
chicken
Preparation
- Trim the chicken of any sinew and cut it into strips or bite-sized cubes. Season lightly with salt and pepper.
- In a small saucepan, melt the butter over low heat. Add the chili sauce and mix thoroughly until you get a smooth, uniform sauce. Taste and add a pinch of salt if needed.
- Heat the oil in a frying pan over medium heat. Add the chicken and fry for 7–9 minutes, stirring often, until the pieces are golden on the outside and completely white inside (cut one piece to check).
- Remove the pan from the heat and pour the butter–chili sauce over the chicken. Mix well so every piece is coated in sauce. Set aside for a few minutes so the meat can absorb some of the flavor.
- Wash and dry the lettuce, then tear it into smaller pieces. Slice the celery into thin pieces, peel the carrot and cut it into thin sticks or grate it on the coarse side of a grater. Halve the cherry tomatoes.
- In a small bowl, make the dressing: mix the yogurt, mayonnaise, garlic pressed through a garlic press, lemon juice, and a pinch of salt and pepper. Add half of the blue cheese, crumbled with your fingers, and stir, lightly mashing the cheese so the dressing becomes creamy.
- On a large plate or in a bowl, arrange the lettuce, celery, carrot, and tomatoes. Gently toss with half of the dressing so the vegetables are lightly coated.
- Top with the buffalo chicken pieces along with a little of the sauce from the pan. Drizzle with the remaining cheese dressing and sprinkle with the rest of the crumbled blue cheese.
- Serve immediately, before the lettuce softens from the dressing, ideally with a slice of crusty bread.
Storage
In fridge:
1 days
Freezing:
No
Najlepiej przechowywać osobno usmażonego kurczaka i osobno sos oraz warzywa. Gotowa wymieszana sałatka po kilku godzinach mięknie i traci chrupkość.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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