Ever get that buffalo chicken craving? I know it well. My substitute for a restaurant, because who can afford that as much as I crave buffalo chicken, is this salad. Not only does it taste good, it's healthy(ish)! Double points for this salad!Made this on weeknights since it's fast and tasty. As we head into the summer months I know this will be appearing on my table more frequently. It makes a great lunch or dinner option, even take it to work the next day. It's easy to assemble and requires only some basics to have on hand. You can go for the homemade touch on the bleu cheese dressing. Or mix some of your favorite bleu cheese dressing in a bottle with some bleu cheese crumbles and you'll be all set. No judging from me on what option you pick.
I'm sure you'll enjoy throwing this beauty together. Gotta say the end result exceeds the work put into it.
Buffalo Chicken Salad
Ree Drummond - Pioneer Woman
Servings: 2 Prep Time: 10 min Cook Time: 10 min
Ingredients
- 1 whole Boneless Skinless Chicken Breast
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 cup Frank's Hot Sauce
- Salad Greens: Iceberg, Romaine, Mixed Greens
- 1/2 cup Blue Cheese Dressing
- Blue Cheese Crumbles
- Celery Hearts, with leaves intact
Directions
1. With a sharp knife, slice the chicken breast in half from top to bottom. You'll have two similarly-sized chicken breasts that are much thinner.
2. Heat olive oil & butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When it's done, remove the chicken from the skillet and pour off any excess fat/oil. *Note: don't clean the pan
3. Turn off the heat. Slice the chicken into thin slices. Return the chicken to the skillet and pour the hot sauce. Coat the chicken on both sides and let it sit in the sauce while you prepare the other ingredient.
4. Toss the lettuce in a large or individual bowls with just enough salad dressing to lightly coat it.
5. Add the buffalo chicken. Then top the whole thing with blue cheese crumbles and serve with celery hearts.
1. With a sharp knife, slice the chicken breast in half from top to bottom. You'll have two similarly-sized chicken breasts that are much thinner.
2. Heat olive oil & butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When it's done, remove the chicken from the skillet and pour off any excess fat/oil. *Note: don't clean the pan
3. Turn off the heat. Slice the chicken into thin slices. Return the chicken to the skillet and pour the hot sauce. Coat the chicken on both sides and let it sit in the sauce while you prepare the other ingredient.
4. Toss the lettuce in a large or individual bowls with just enough salad dressing to lightly coat it.
5. Add the buffalo chicken. Then top the whole thing with blue cheese crumbles and serve with celery hearts.
Other great salads to whet your summer appetite:
Strawberry Chicken Salad
Avocado Corn Salad
Watermelon Arugula Salad
Broccoli Salad
Pioneer Pasta Salad
Check out our Market Inspirations for Summer
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