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@...