Buffalo Chicken and Blue Cheese Salad
Votes: 3
Time: 18 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
When a regular salad just won't do, try Rachel Ray's Buffalo Chicken Salad, which will change your mind about salads with dressings. The combination of romaine lettuce, vegetables, and grilled chicken on top creates a truly unique flavor. It's topped with a generous dollop of ranch dressing and blue cheese.
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:
- 1 pack (340-450 g) of chicken fillet cut into small pieces
- 1/2 cup ranch sauce
- 1/2 cup crumbled blue cheese
- 2 heads romaine lettuce, chopped
- 1 cup thinly sliced carrots (you can buy ready-made ones)
- 2 stalks of celery with greens, chopped
- 1 tbsp vegetable oil to coat the bottom of the pan
- 2 tbsp (30 g) butter
- Salt and black pepper
- 1/4 cup hot sauce
We recommend
Recipes with similar ingredients: chicken, romaine lettuce, carrot, celery, hot sauce, ranch sauce, blue cheese
Cooking the dish according to the recipe:
- In a salad bowl, combine the romaine lettuce, carrots, and celery. In a small bowl, combine the blue cheese and prepared ranch dressing.
- Heat a frying pan over medium-high heat and pour in the vegetable oil. Add the butter and chicken. Season with salt and pepper and cook for 2-3 minutes, then add the hot sauce. Reduce the heat slightly and cook for another 5 minutes.
Toss the salad with the dressing, season with salt and pepper. Top with the buffalo chicken and serve.
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