Buffalo Chicken Salad

September 4, 2022


2 (8-ounce) boneless, skinless chicken breast halves

2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste

2 teaspoons olive oil

2 hearts Romaine, cut into 1-inch strips (about 8 cups)

4 celery stalks, thinly sliced

2 carrots, coarsely grated

2 scallions, green part only, sliced

1/2 cup Blue Cheese Dressing, recipe follows

Blue Cheese Dressing:

2 tablespoons mayonnaise

1/4 cup lowfat buttermilk

1/4 cup plain fat-free yogurt

1 tablespoon white vinegar

1/2 teaspoon sugar

1/3 cup crumbled blue cheese

Salt and freshly ground pepper


  1. Set the broiler to high. When the chicken is an even thickness of about 3/4 inches after being placed between two sheets of waxed paper and pounded with a mallet or hammer, cut it into 1/2-inch strips crosswise. Combine the spicy sauce, oil, and chicken in a large bowl; toss to coat the chicken completely. Place the chicken on a baking pan and broil for 4 to 6 minutes, rotating once, or until well done.
  2. Combine the Romaine, celery, shredded carrots, and scallions in a big bowl. Add the dressing and toss. On each of the four dishes, divide the greens and add the chicken. Add more hot sauce when serving.

Blue Cheese Dressing:

Yield: 3/4 cup

  1. A complete paper towel sheet should be folded into quarters and placed in a shallow bowl. Pour the yogurt onto the paper towel, then put it in the fridge for 20 minutes so it can thicken and drain. Whisk the mayonnaise, thickened yogurt, and buttermilk together in a medium bowl until combined. Once all the ingredients are thoroughly blended, add the vinegar and sugar. Whisk again. Add the blue cheese and season with salt and pepper to taste.

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