Buffalo Chicken Salad Recipe
Photo source: Grandmother's Kitchen
This buffalo chicken salad recipe makes a very tasty meal. The chicken is nicely seasoned and you make the ranch dressing yourself.
1 pound chicken breast, skinned and deboned, cut into bite size pieces
1 Tablespoon all purpose flour
1 Tablespoon vegetable oil
2 Tablespoons butter
salt and black pepper, to taste
1/4 cup hot sauce
romaine lettuce, washed and chopped (enough for 2)
2 celery sticks, chopped
1/4 red onion, sliced
1 medium sized tomato, chopped
cucumber slices, enough for 2
1/2 finely grated cheddar cheese
1 clove garlic, minced
1/4 teaspoon salt
1 cup real mayonnaise
1/2 cup sour cream
1/4 cup fresh parsley leaves, minced
2 Tablespoons fresh dill, minced
1 Tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Dash hot sauce
1/4 to 1/2 cup buttermilk (more or less to obtain desired consistency)
Make the dressing ahead and let cool in the refrigerator. Makes enough for several salads.
Keep in a sealed bottle in the refrigerator.
Good for 7 days.
Mince the garlic through a garlic press.
In a mixing bowl combine all the ingredients excpet the buttermilk. Stir to combine.
Add the buttermilk, a little at a time until you reach the desired consistency. Mix well. Taste and adjust seasonings to suit you.
Place into a container with a lid and refrigerate.
Heat a skillet over medium-high heat.
Sprinkle the flour onto the chicken pieces and toss around to lightly coat the chicken.
Add oil and butter to the pan.
Toss in the chicken. Season with salt and pepper and sear and move around in the pan to brown all sides.
Cook for 2 or 3 minutes. Once browned,add the hot sauce.
Reduce heat a little and cook 5 minutes more or until the chicken is cooked through.
Remove from the heat and let cool down.
In a large salad bowl, combine all the salad makings except the grated cheese.
Pour on the desired amount of ranch dressing and put the rest of the dressing back into the refrigerator.
Toss salad with dressing and lightly mix in the grated cheddar cheese.
Divide the salad onto two plates.
Top the salads with the buffalo chicken.
Season with salt and fresh ground pepper to taste.
Serve right away.