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
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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