Buffalo chicken salad
4 Servings
Ingredients
Quantity | 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 |
Directions
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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