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:
1/2 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
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon white vinegar
1/2 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
1/2 cup wing sauce
1/2 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
WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!
An easy salad topped with chicken and a homemade blue cheese dressing.
- 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
- 1/2 cup wing sauce
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- For the blue cheese dressing:
- 1/2 cup crumbled bleu cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 1/2 teaspoon each garlic and onion powder
-
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.
Let me know what you think! Do you make homemade dressings? If so, what kind?
This recipe is now featured on www.foodiefriendsfriday.com
Marlys @Thisand That says
This looks delicious. Thanks for sharing on Foodie Friends Friday. I hope you will come back and link up this week.
Michelle says
I love anything buffalo! I will definitely try this. Thanks for sharing on Foodie Friends Friday!
kelly says
sounds delicious!! i have to copy ur recipe down.