Restaurant Style Buffalo Chicken Salad And Blue Cheese Dressing
This buffalo chicken salad makes a deliciously satisfying one-dish meal. The chicken is juicy and full of spicy buffalo wing goodness. Fresh romaine and celery give this salad crunch while chunky blue cheese dressing cools the heat — a blissful combination.
While hardly spa cuisine, two aspects of our recipe are spa healthy. We roast our chicken rather than fry it and our buffalo hot sauce is blended with olive oil rather than butter. Despite these healthy modifications, absolutely no flavor is compromised.
If you’ve been searching for the ultimate blue cheese dressing, you may have found it here. Ours is every bit as decadent as the dressing on those famous iceberg wedge salads served at chichi steakhouses. (Sorry, no healthy modifications here.)
The blue cheese and sour cream you use will make all of the difference in this recipe. Use a fine quality block of blue cheese and break it up right before preparing your dressing. Also, the thicker the sour cream, the better. Unlike bottled blue cheese dressings, our homemade dressing should be used the day you make it. It will not spoil in 24 hours, but its consistency will thin considerably.
Buffalo Chicken Salad
- 4 chicken breasts, boneless and skinless
- extra virgin olive oil
- ½ cup buffalo hot sauce (Frank’s or your favorite brand)
- ¼ cup extra virgin olive oil
- 3 heads romaine, washed and chopped
- 4 stalks celery, cut in strips
Yield: serves 4.
Preheat the oven to 375°.
Rub the chicken with olive oil. Sprinkle both sides with salt, pepper, rosemary, and thyme. Place the chicken in a covered casserole dish and bake at 375° for 40 minutes.
While the chicken is roasting, prepare the chunky blue cheese dressing (see below).
After 40 minutes remove the chicken from the oven and place each piece on a cutting board to rest for 10 minutes. Scrape off the rosemary and then slice the chicken into bite-sized pieces. Place the chicken pieces in a medium mixing bowl.
Whisk the hot sauce and olive oil together in a small saucepan. Heat until just simmering. Pour this sauce over the chicken and toss to coat evenly.
Place some of the chopped romaine on a plate. Top it with a few pieces of celery, roasted buffalo chicken, and some of the chunky blue cheese dressing. Season with freshly ground black pepper.
Chunky Blue Cheese Dressing
- 1 ½ cups crumbled blue cheese
- 1 cup buttermilk
- 1 cup sour cream
- ½ cup mayonnaise
- 3 TBS white balsamic vinegar
- freshly ground black pepper
Yield: 4 cups.
Stir the first five ingredients together in a bowl with a fork. Season with freshly ground black pepper. Refrigerate until serving.