Buffalo Chicken Mason Jar Salads Food

BUFFALO CHICKEN MASON JAR SALADS

Steps:

• Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
• Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
• Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

BUFFALO CHICKEN MASON JAR SALAD

Steps:

• Arrange 5 quart containers in a row & add ingredients in the following order to each:.
• 2 tablespoons Ranch Dressing.
• 2 teaspoons Hot Sauce.
• handful of Cherry Tomatoes.
• 1 Carrot.
• 1 Celery Stalk.
• 3/4 cup Chicken.
• 1 cup Romaine.
• Then place lids on containers & refrigerate for up to 5 days.

BUFFALO CHICKEN SALAD

Steps:

• Heat oven to 350 degrees. In shallow dish or pie pan, mix butter and red pepper sauce. Place bread crumbs on sheet of waxed paper. Dip each chicken tender in butter mixture; roll in bread crumbs to coat. Place on ungreased cookie sheet.
• Bake 15 minutes, turning once, until chicken is no longer pink in center.
• Meanwhile, divide salad greens and tomatoes onto individual large salad plates.
• Top each salad with chicken; drizzle with dressing.

BUFFALO CHICKEN WINGS IN A JAR

Steps:

• Heat a dry saucepan over high heat. Place thighs skin-side down in the hot pan and cook until skin is browned, seasoning generously with salt, about 5 minutes. Turn thighs over once skin no longer sticks to the pan. Add butter, Louisiana hot sauce, and water. Toss thighs around to stir the sauce until butter is melted.
• Reduce heat to low, cover, and simmer until meat can be easily pulled from the bone, about 1 1/2 hours. Remove from heat and break meat up into smaller pieces using tongs, stirring it into the sauce. Let mixture cool to room temperature, at least 20 minutes.
• Transfer meat to a mixing bowl, shredding it into smaller pieces. Discard bones, cartilage, and skin.
• Bring the sauce in the pan to a boil over medium-high heat. Let reduce until slightly thickened, about 2 minutes. Pour sauce into the bowl of chicken meat and mix thoroughly. Taste for seasoning; add salt, cayenne, and hot sauce as needed. Add celery and mix one last time.
• Pack chicken mixture into a pint-sized jar or crock, and top with a spoonful of hot sauce if desired, and seal jar. Refrigerate until ready to serve. Remove from fridge 30 minutes before service to allow spread to warm up a bit.
• Preheat the oven to 350 degrees F (175 degrees C) in the meantime. Arrange baguette slices on a baking sheet. Brush tops generously with butter.
• Bake in the preheated oven until edges start to turn golden brown, about 20 minutes.
• Meanwhile, smear butter and blue cheese together in a small bowl until combined.
• Remove toasted baguette slices and let cool slightly, leaving the oven on. Spread blue cheese spread on top, then continue baking crostini until golden brown and crispy, 10 to 12 minutes. Serve with the Buffalo chicken spread.

BUFFALO CHICKEN SALAD

Steps:

• Salt and pepper your chicken breasts. Boil with 2 tablespoons garlic for 25-30 minutes. Drain and allow to cool. Once cool, pull chicken off the bones and into bite-size pieces.
• Mix softened cream cheese, ranch dressing, and hot sauce with hand mixer -- this breaks the cream cheese up the best, if you mix without a mixer it will be chunky.
• Fold chicken and celery into cream cheese mixture and enjoy!

BUFFALO CHICKEN SALAD

Steps:

• Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
• Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
• In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
• Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.