Mar 6, 2015

Buffalo Chicken Salad with Blue Cheese DressingRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 1 carrots
  • 2 stalk celery (with leaves)
  • 1 lemons
  • 4 radishes
  • 0.5 red onions
  • 1 head romaine lettuce

Meat / Poultry / Seafood

  • 4 boneless, skinless chicken breast halves, each about 6 oz

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1.5 tsp kosher salt
  • 1 tsp paprika

Condiments

  • 0.5 tsp hot pepper sauce
  • 1 tbsp mayonnaise

Dairy

  • 2 oz blue cheese
  • 0.5 cup plain Greek yogurt

Other

  • 0.5 tsp granulated sugar

Ingredients

Dressing

  • ½ cup plain whole milk Greek yogurt
  • ⅓ cup crumbled blue cheese
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • ½ teaspoon granulated sugar
  • ½ teaspoon hot pepper sauce

  • Extra-virgin olive oil
  • Kosher salt

Sauce

  • ⅓ cup hot pepper sauce
  • 2 teaspoons granulated sugar

  • 4 boneless, skinless chicken breast halves, each about 6 ounces
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 1 medium head romaine lettuce, leaves torn into bite-sized pieces
  • 1 large celery stalk, cut crosswise into thin slices
  • 1 large carrot, cut crosswise into thin slices
  • 4 radishes, cut crosswise into thin slices
  • ½ small red onion, cut crosswise into thin slices
  • 2 tablespoons finely chopped celery leaves

Instructions

  1. In a medium bowl combine the dressing ingredients, including 1 tablespoon oil and ½ teaspoon salt, and whisk with a fork until blended, keeping some of the cheese lumps apparent. Refrigerate until needed.

  2. In a small bowl whisk the sauce ingredients. Reserve 2 tablespoons for the cooked chicken.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. Brush the chicken on both sides with oil and season evenly with the paprika, pepper, and 1 teaspoon salt. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once and basting frequently with the larger quantity of sauce. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken lengthwise into thin slices. Place in a bowl with any accumulated juices. Add the reserved 2 tablespoons sauce and gently stir to coat.

  5. In a wide salad bowl combine the lettuce, celery, carrot, radishes, and onion. Arrange the chicken in the center of the salad. Drizzle the dressing over the chicken. Garnish with the celery leaves.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Ken F

The Best BBQ'd Chicken Salad

This chicken salad recipe is elegant in its simplicity. Never have I tried the ever-available celery leaf for a garnish! Yet, it's slight bitterness contrasted with blue cheese and complemented with the paprika-flavored chicken is extraordinary. Frame it with the most common of salad elements: romaine, radishes, carrots, red onion and celery? Sheer wizardry. Never mind twice adding your favourite pepper sauce. Thanks, Jamie. Ken in Canada

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

matt h

great quick meal

Quick, easy, and healthy! The chicken marinade is really good. I'm not a huge blue cheese fan but the dressing my fiancé made was really good with the salad. I used mission tortilla chips for croutons.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Buffalo Chicken Salad with Blue Cheese Dressing

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