Buffalo Chicken Wedge Salad


It's always a good thing to have salad recipes in your back pocket for weeknight dinners. If you like wings and buffalo sauce this salad is for you.  I hadn't eaten a wedge salad in years but when I stumbled upon this Buffalo Chicken Salad recipe in Food Network Magazine I couldn't resist tearing it out. I modified the recipe a bit to make it healthier and also because I don't like blue cheese. I've posted the original recipe with my substitutions noted below. Note the recipe serves 4.
Happy cooking!

Ingredients:
2 tablespoons unsalted butter melted ( I used just one)
1/2 cup hot sauce (Franks Buffalo sauce is what I used)
2 skinless boneless chicken breasts
1 tablespoon extra virgin olive oil (I used olive oil cooking spray)
1 cup crumbled blue cheese (I used 1/3 cup light parmesan ranch salad dressing instead)
1/2 cup sour cream (I used plain nonfat greek yogurt)
4 stalks celery thinly sliced
1 small red onion, thinly sliced
1 carrot thinly sliced
1 head iceberg lettuce, divided into 4 wedges

Directions:
Preheat a large skillet over medium high heat. Mix the melted butter and hot sauce together. Transfer half of the mixture to a small bowl and set aside.  Spray the skillet with the olive oil cooking spray and cook chicken on each side about 4 minutes.  If you are using olive oil instead of cooking spray coat the chicken in the oil and then cook.  Once the chicken is about 75% cooked, brush it with the hot sauce mixture on both sides.  Continue cooking the chicken until done, turning as necessary and brushing with the sauce.  Transfer to a cutting board and let sit a few minutes.  Cut the chicken into bite sized pieces. Place the chicken in a medium sized bowl and toss with the reserved hot sauce mixture.

If you like blue cheese: Puree 3/4 of the the blue cheese and sour cream (or greek yogurt) together. Add half of this mixture to the bowl with the chicken. Add the sliced celery, carrots and onion.

If you want to make it how I did and skip the blue cheese: Mix the greek yogurt and 1/4 cup parmesan ranch dressing together. Add half of this to the bowl with the chicken. Toss in the onion, celery and carrots.

Divide the lettuce wedges and chicken salad among 4 plates. Drizzle with the remaining dressing and sprinkle with the 1/4 cup of leftover blue cheese.

Serves 4

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