thepioneerwoman
Buffalo Chicken Salad
The idea for this salad came to me…on an airplane. Last week I went on a small tour for my new children’s book.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●knife
- ●bowl
📝 Preparation Steps
1
With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter 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 it's done, remove the chicken from the skillet and pour off any excess fat/oil (but don't clean the pan.)
Salt And Pepper, to taste
2
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. (Heat should not be on under the skillet.)
3
Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it's too gloopy.) Heap 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.)
4
Top the whole thing with more blue cheese crumbles and serve with celery hearts.
Celery Hearts, Leaves Intact
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...