I first made this salad back when I was Somersizing and most of my meals consisted of proteins and fats, but it’s actually very any-diet friendly as well. I used a lot more butter the first time, because I could, but I prefer it this way with less butter and more hot sauce because I like things on the spicy side. If you don’t, you might want to add less hot sauce at first and slowly build up to your own threshold. I’m not usually a fan of blue cheese dressing, but the cool, tangy flavor really compliments the spicy chicken by contrast.
Buffalo Chicken Salad
Printable recipe with picture
Blue Cheese Dressing
¾ cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces blue cheese, crumbled
Milk or heavy whipping cream to thin, as desired
1 tablespoon olive oil
1 ½ lbs chicken breasts, cubed
1 tablespoon butter
1 tablespoon Worcestershire
½ cup hot sauce
5 oz bag of salad greens
3 celery stalks, sliced
1 pint cherry tomatoes
To make the dressing, place everything but the cheese in the bowl of a food processor. Process until smooth and add milk or cream if you want it thinner. (My photo is not a good indication of this dressing’s appearance, as I went a little heavy on the cream so that it was nearly half dressing, half cream! It is quite thick before you add milk or cream.) Add cheese and process until cheese chunks are as small as you like. Store covered in refrigerator 24 hours before serving.
For the salads, heat a skillet over medium-high and add olive oil. Add chicken and season with salt and pepper. Cook until center is no longer pink, about 10 minutes; drain off the juice. Add the butter and stir until melted, then stir in the Worcestershire and hot sauce until the chicken is evenly coated.
Divide the salad greens among 4 plates, then add the celery & tomatoes to each. Top with buffalo chicken pieces and serve with blue cheese dressing.
Per Salad (with 2 tablespoons dressing): 450 calories; 25 g fat; 11 g carbohydrates; 3 g fiber; 43 g protein; 10 Points Plus
Recipe source: dressing recipe from allrecipes.com, salad recipe by Veronica Miller
I so wish I liked blue cheese. I just don’t though. I’m a ranch fan. I love buffalo chicken anything! Yum!
I love buffalo chicken too!! This looks awesome V. I did a copycat recipe of Applebee’s boneless chix wings…I try to post soon :)
I’m having buffalo chicken salad for lunch today! I’m being lazy though and using Trader Joe’s breaded tenders and dumping hot sauce on them! LOL!
Your homemade dressing sounds sooooo good!
I love blue cheese SO MUCH, and the idea of making my own dressing is quite exciting!
I am a blue cheese fanatic! Any variety, although favourite must be Shropshire blue!!
Love the idea of this recipe, although I probably would end up just eating the block of cheese as it is before it got in the dressing!
This looks fantastic!! I never made blue cheese dressing homemade before. I will now! I know it has to be better than that bottle stuff. This salad makes me hungry!
Yum….I love blue cheese too!!! and buffalo anything makes me happy!!
I would love it if you would link this salad up to my summer salads blog hop ( first one)!
Love this salad with the homemade bleu cheese!
Buffalo chicken anything is always a huge hit in my house…love the look of this salad, Veronica! I bet the chicken would also be fantastic done on the grill.
I’m going to make this for dinner tonight. I hope it turns out as nice as yours. I’m getting all these great recipes from you.
Hey, I have guests coming for dinner on Sunday…what are you cooking on Sunday?
I don’t cook on the weekends very much because there’s so much going on. But I almost always make creamy chicken enchiladas and green rice when company’s coming: https://veronicascornucopia.com/2010/03/20/chicken-enchiladas/
This sounds like a great filling summer dish! I love the spicy chicken on top of the cool greens. Sounds great!
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