Buffalo Chicken Salad

Buffalo Chicken Salad
Buffalo Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbsp Unsalted Butter, Melted

  • 1/2

    C Hot Sauce

  • 2

    Large Skinless, Boneless Chicken Breasts (about 1 1/4 Pounds)

  • 1

    Tbsp Extra-Virgin Olive Oil

  • 1

    C Crumbled Blue Cheese

  • 1/2

    C Sour Cream

  • 4

    Stalks Celery, Thinly Sliced, plus 1/4 C Chopped Celery Leaves

  • 1/4

    Small Red Onion, Thinly Sliced

  • 1

    Carrot, Thinly Sliced

  • 1

    Head Iceberg Lettuce, Cut into 4 Wedges

Directions

Preheat 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 brill for brushing. Brush 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 C 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 C Blue Cheese.

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