Buffalo Chicken Salad with Homemade Bleu Cheese Dressing

On Saturday I had every intention of making a light Buffalo Chicken Salad almost exactly like my friend Brianne at Cupcakes and Kale Chips made, only cheating a little by using defrosted Tyson Grilled and Ready chicken breast fillets. But then as it turns out I completely forgot about the dressing, or a dressing of any kind for that matter! Other than simple olive oil based dressings, I had never made a home-made dressing before.

I had a container of bleu cheese crumbles in my fridge, so I set about making bleu cheese dressing. Sigh, there went the healthy version of this salad. On a plus side, I love bleu cheese! I use it in salads all the time, and my Chicken Wing Dip!

I added a printable version of this recipe below if you would like it 🙂

For the bleu cheese dressing:

½ cup crumbled bleu cheese (you know what, I lied it wasn't a container of crumbled, it was a block I crumbled myself. I never realized how much cheaper that is!)

1 cup mayonnaise

½ cup sour cream

1 tablespoon lemon juice

1 tablespoon white vinegar

½ teaspoon each garlic and onion powder

Combine all in a medium bowl and refrigerate for at least 1 hour. Now, of course if you used reduced fat bleu cheese, mayo, and sour cream this would be a lot less fat, I just didn't have it.

For the Buffalo Chicken Salad:

2 large stalks celery, julienned

2 large carrots, julienned

salad greens ( I used Olivia's Organic's Spring Salad Mix)

4 defrosted Tyson Grilled and Ready chicken breast fillets ( or precooked chicken breasts, but I would only use 2 in that case.) sliced into thin strips

½ cup wing sauce

½ cup water

1 tablespoon Worcestershire sauce

2 tablespoons butter

*this made a bit too much sauce, but depending on the size of the chicken breasts you might need it.

Combine water, wing sauce, Worcestershire sauce, and butter in a pan and heat over medium heat until butter melts. Add chicken and simmer until heated through. Combine salad mixture with the carrots and celery in a large bowl for self-serving or on individual plates, top with cooked chicken using a slotted spoon and top with bleu cheese dressing.

Buffalo Chicken Salad with Homemade Bleu Cheese Dressing 

More salad recipes on Rants From My Crazy Kitchen:

Crispy Honey Chicken Spring Salad 

Arugula Strawberry Salad With Chocolate Vinaigrette 

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Buffalo Chicken Salad with Homemade Bleu Cheese Dressing

An easy salad topped with chicken and a homemade blue cheese dressing.

Prep Time1 hour hr

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Salad

Servings: 4

Calories: 708kcal

Author: Bernadette

Ingredients

• 2 large stalks celery julienned
• 2 large carrots julienned
• salad greens I used Olivia’s Organic’s Spring Salad Mix
• 4 defrosted Tyson Grilled and Ready chicken breast fillets or 2 precooked chicken breast. sliced into thin strips
• ½ cup wing sauce
• ½ cup water
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• For the blue cheese dressing:
• ½ cup crumbled bleu cheese
• 1 cup mayonnaise
• ½ cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• ½ teaspoon each garlic and onion powder

Instructions

• Prepare the dressing: Combine all ingredients in a medium bowl and refrigerate for at least 1 hour.
• For the salad: Combine water, wing sauce, Worcestershire sauce, and butter in a pan and heat over medium heat until butter melts. Add chicken and simmer until heated through.
• Combine salad mixture with the carrots and celery in a large bowl for self-serving or on individual plates, top with cooked chicken using a slotted spoon. Top with prepared bleu cheese dressing.

Nutrition

Calories: 708kcal | Carbohydrates: 10g | Protein: 31g | Fat: 61g | Saturated Fat: 17g | Cholesterol: 138mg | Sodium: 1870mg | Potassium: 696mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12615IU | Vitamin C: 57.6mg | Calcium: 228mg | Iron: 5.5mg

Let me know what you think! Do you make homemade dressings? If so, what kind?

This recipe is now featured on www.foodiefriendsfriday.com