Buffalo chicken salad

Yield: 4 Servings

Measure Ingredient
4 Skinless; boneless chicken
; breast halves
1 tablespoon Melted unsalted butter
3 tablespoons Olive oil
2 teaspoons Tabasco sauce
Salt and pepper; to taste
2 tablespoons Fresh orange juice
½ teaspoon Dijon mustard
½ teaspoon Sugar
1 cup Celery; diced 1/4"
1 cup Carrots; diced 1/4"
1 cup Red radishes; diced 1/4"
1 cup Seedless cucumber;diced 1/4"
¼ cup Sour cream
¼ cup Mayonnaise
¼ cup Crumbled blue cheese
½ teaspoon Cider vinegar
½ teaspoon Fresh lemon juice
1 dash Tabasco sauce
½ teaspoon Finely chopped onion
1 pinch Finely chopped garlic
Salt and pepper; to taste
1 teaspoon Chopped parsley
2 tablespoons Chopped flat-leaf parsley

BLUE CHEESE SAUCE

Recipe by: Sheila Lukins 1. Rinse the chicken breasts, pat dry and place in a bowl. Toss with the butter, 1 tablespoon olive oil, Tabasco, salt and pepper. Marinate, covered, at room temperature for 30 minutes or in the refrigerator for 2 to 3 hou rs.

2. For the vinaigrette, combine the orange juice, mustard, sugar, salt a nd pepper to taste, and the remaining 2 tablespoons olive oil.

Set aside.

3. Grill chicken over high heat, 3 inches from the heat source, 4 to 5 minutes per side or until cooked through. Slice chicken through the mid dle lengthwise from left to right.

4. To serve, toss the celery, carrots, radishes and cucumber in a bowl w ith the reserved vinaigrette. Divide the salad among 4 plates.

For each se rving, place the bottom half of a chicken breast on top of the salad; lay the t op breast half at a slight angle atop.

Dollop each with a generous tablesp oon of the Blue Cheese Sauce.

Sprinkle with parsley.

Per serving (without Blue Cheese Sauce): 352 calories; 7g carbohydrates; 4Og protein, 18g fat; 113mg cholesterol.

For the Blue Cheese Sauce: Fold the sour cream and mayonnaise together in a bowl. Add the blue cheese and fold gently 97 do not mash the cheese. Fold in the remaining ingredients and adjust the seasonings to taste.

Yield: 12 tablespoons. Per tablespoon: 49 calories; 1g carbohydrates; 1g protein; 5g fat, 4mg cholesterol This recipe was inspired by the famous buffalo chicken wings that origina- ted in 1964 at The Anchor Bar in Buffalo, N.Y. Add more hot sauce to the marinade as desired.

Published in Parade Magazine 5/17/98 Submitted by Carriej999@...

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