Buffalo Chicken Salad
This buffalo chicken salad will satisfy your craving without all the prep, mess and cleanup of traditional buffalo wings!
Ingredients
- 2 pounds chicken breasts or tenderloins
- 2 Tbsp vegetable oil
- 6 cups hearts of romaine - torn or cut salad size
- 4 Tbsp blue cheese crumbles - (optional)
For the Buffalo Sauce
- ½ cup Franks Red Hot Sauce
- 4 Tbsp unsalted butter - ½ stick
- 4 Tbsp salted butter - ½ stick
- 1 tsp Worcestershire sauce
- ¼ tsp garlic powder
For the Blue Cheese Dressing
Instructions
- Combine all sauce ingredients in a small saucepan and simmer until butter is melted, stirring occasionally. Remove from heat.
- Prepare Greg's Blue Cheese Dressing.
- In a large frying pan over medium high heat, saute chicken in vegetable oil until browned on both sides.
- Reduce heat to low.
- Using tongs and kitchen shears and working over the pan, cut the chicken into bite-sized pieces and return them to the pan.
- Increase heat to medium-high and continue sauteing until the watery juices have evaporated, and the cubed chicken begins to brown. Keep cooking until the chicken pieces at the bottom of the pan begin to get a little stringy.
- Turn off heat and add buffalo sauce to chicken in pan. Stir to combine.
- Add lettuce to bowls or plates.
- Top greens with Greg's Blue Cheese Dressing followed by chicken, or put the chicken first, followed by the dressing - up to you!
- Garnish with blue cheese crumbles, if desired.
Notes
I always make more buffalo sauce than the recipe calls for, so we can have extra, if desired. I use the recipe from my Dirty Buffalo Wings post, but I leave out the added cayenne.
Nutrition
Calories: 667kcalCarbohydrates: 5gProtein: 53gFat: 48gSaturated Fat: 25gTrans Fat: 1gCholesterol: 220mgSodium: 1714mgPotassium: 1204mgFiber: 2gSugar: 2gVitamin A: 10294IUVitamin C: 8mgCalcium: 160mgIron: 3mg
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