Bangin Buffalo Blue Cheese Chicken Salad Food

BUFFALO CHICKEN SALAD

Steps:

• With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner.
• Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan).
• Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.)
• Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
• Top the whole thing with more blue cheese crumbles, and serve with celery hearts.
• To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD

Steps:

• In a small saucepan, melt butter over medium heat. Stir in ketchup,hot sauce, cayenne poepper, garlic salt and worcestershire sauce. Remove from heat; cover and reserve sauce.
• In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
• In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
• In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
• Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken. Toss chicken strips with reserved sauce (reheated if necessary) to coat.
• Serve with Blue Cheese Salad; In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
• Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.

BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD

Steps:

• Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.

BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD

Steps:

• Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.

BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD

Steps:

• Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.