Buffalo Chicken Salad

Foodnetwork

Ready in: 35 minutes
Prep Time: 22 minutes
Cook Time: 13 minutes
Servings: 4
Gluten Free
Very Popular

Ingredients

  • 1 cup crumbled blue cheese
    Cheese
  • 1 carrot, thinly sliced
    Produce
  • 4 stalks celery, thinly sliced, plus 1/4 cup chopped celery leaves
    Produce
  • 1/2 cup hot sauce
    Condiments
  • 1 head iceberg lettuce, cut into 4 wedges
    Produce
  • 1 tablespoon extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 1/4 small red onion, thinly sliced
    Produce
  • 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
    Meat
  • 1/2 cup sour cream
    Milk, Eggs, Other Dairy
  • 2 tablespoons unsalted butter, melted
    Milk, Eggs, Other Dairy

Steps

  • Preheat a grill to high.
  • Mix the melted butter and hot sauce in a large bowl.
  • Transfer half of the mixture to a small bowl and put near the grill for brushing.
  • Brush the chicken with the olive oil and grill until just marked on the bottom, about 3 minutes. Flip and brush evenly with the hot sauce mixture. Continue grilling, turning as needed and brushing with the sauce, until well-marked and cooked through, about 10 more minutes.
  • Transfer to a cutting board and let rest 5 minutes, then cut into bite-size pieces. Toss with the reserved hot sauce mixture. Puree 3/4 cup blue cheese and the sour cream in a blender until smooth.
  • Add half of the blue cheese dressing to the bowl with the chicken; add the sliced celery and celery leaves, red onion and carrot and toss. Divide the lettuce wedges and chicken salad among plates.
  • Drizzle with the remaining dressing and sprinkle with the remaining 1/4 cup blue cheese.
  • Photograph by Antonis Achilleos

Nutrition

  • Calories: 454.91  cal  (22.75%)
  • Fat: 28.63  g  (44.05%)
  • Saturated Fat: 14.56  g  (90.98%)
  • Carbohydrates: 9.44  g  (3.15%)
  • Sugar: 5.78  g  (6.42%)
  • Cholesterol: 146.03  mg  (48.68%)
  • Sodium: 1508.25  mg  (65.58%)
  • Protein: 39.83  g  (79.66%)
  • Vitamin A: 4106.53  IU  (82.13%)
  • Vitamin B3: 15.69  mg  (78.45%)
  • Selenium: 51.41  µg  (73.45%)
  • Vitamin B6: 1.3  mg  (64.85%)
  • Phosphorus: 510.21  mg  (51.02%)
  • Vitamin K: 51.16  µg  (48.73%)
  • Vitamin C: 30.82  mg  (37.36%)
  • Vitamin B5: 3.01  mg  (30.12%)
  • Potassium: 1049.15  mg  (29.98%)
  • Calcium: 267.9  mg  (26.79%)
  • Vitamin B2: 0.41  mg  (24.37%)
  • Folate: 79.52  µg  (19.88%)
  • Magnesium: 65.48  mg  (16.37%)
  • Zinc: 2.17  mg  (14.47%)
  • Manganese: 0.28  mg  (14.14%)
  • Vitamin B1: 0.2  mg  (13.26%)
  • Vitamin B12: 0.79  µg  (13.13%)
  • Fiber: 2.89  g  (11.56%)
  • Vitamin E: 1.63  mg  (10.89%)
  • Iron: 1.54  mg  (8.53%)
  • Copper: 0.12  mg  (6.2%)
  • Vitamin D: 0.53  µg  (3.54%)

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