Buffalo Chicken Salad
This salad was ABSOLUTELY delicious! Dovetailing Tip: Use the fried chicken leftovers from day 2, toss them in the buffalo sauce for today's salad. Use the bacon you cooked from day 1 in today's salad.
Serving size: 4
Calories per serving: 349
1 boneless skinless chicken breast
4 slices cooked and crushed bacon
1 tablespoon butter
1 tablespoon olive oil
salt and pepper
1/2 cup cayenne hot pepper sauces
4 cups salad greens, such as romaine or mixed greens
fast blue cheese dressing, recipe follows
blue cheese crumbles, for topping
celery hearts with leaves intact, for serving
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup sour cream
dash of Worcestershire sauce
1/3 cup blue cheese crumbles
salt and pepper
Heat the butter and olive oil 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 done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan).
Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.)
Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Stir in cruched bacon pieces. Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
Top the whole thing with more blue cheese crumbles, and serve with celery hearts.
To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.