Buffalo Chicken Salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 354, total fat 17 G., saturated fats 8 G., proteins 36 G., carbohydrates 12 G., fiber 3 G., cholesterol 119 mg, sodium 1061 mg, sugar 0 G.
Calories 354, total fat 17 G., saturated fats 8 G., proteins 36 G., carbohydrates 12 G., fiber 3 G., cholesterol 119 mg, sodium 1061 mg, sugar 0 G.
This Buffalo-style salad is sure to impress. Inspired by the famous American hot Buffalo wings with blue cheese dressing, it combines all the flavors of both. To make it, grilled chicken breast is brushed with a mixture of butter and hot sauce, then shredded and tossed with a blue cheese and sour cream dressing, chopped celery, and fresh carrots. Serve this spicy chicken with large wedges of iceberg lettuce, which look stunning on the plates.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large skinless, boneless chicken breasts (about 0.6 kg)
- 2 tablespoons unsalted butter, melted
- 0.5 cup hot sauce
- 1 tbsp extra-virgin olive oil
- 1 cup crumbled blue cheese
- 0.5 cup sour cream
- 4 celery stalks, thinly sliced + 1/4 cup chopped celery leaves
- 1/4 small red onion, thinly sliced
- 1 carrot, thinly sliced
- 1 head iceberg lettuce, cut into 4 wedges
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Recipes with similar ingredients: chicken breasts, blue cheese, celery, carrot, iceberg lettuce, hot sauce, sour cream
Cooking the dish according to the recipe:
- Preheat grill to high heat.
In a large bowl, combine melted butter and hot sauceTransfer half of the mixture to a small bowl and place it next to the grill to brush the chicken while it cooks. Brush the chicken with olive oil and grill until grill marks appear, about 3 minutes. - Turn over and brush evenly with hot oil. Continue cooking, turning as needed and brushing with oil, until cooked through and crispy, about 10 more minutes. Transfer the chicken to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces. Toss with the reserved hot oil.
- In a blender, blend 3/4 cup blue cheese and sour cream until smooth. Add half the blue cheese dressing to the bowl with the chicken, along with the chopped celery and celery leaves, red onion, and carrots, and toss to combine. Divide the iceberg lettuce wedges and chicken salad among bowls. Drizzle with the remaining dressing and sprinkle with the remaining 1/4 cup blue cheese.
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