Buffalo Wing Style Chicken Salad Food

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BUFFALO WING-STYLE CHICKEN SALAD



Buffalo Wing-Style Chicken Salad image

We added some heat to our chicken salad with buffalo wing sauce, celery and blue cheese.

Provided by Rachel Rappaport

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 5

1/4 cup mayonnaise
1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
3 cups cubed cooked chicken breast
1/3 cup blue cheese crumbles
2 stalks celery, diced large

Steps:

  • In small bowl, beat mayonnaise and Buffalo wing sauce with whisk; set aside.
  • In medium bowl, toss chicken, blue cheese and celery. Drizzle with sauce mixture. Toss to evenly distribute.
  • Serve immediately, or cover and refrigerate until ready to eat.

Nutrition Facts : ServingSize 1 Serving

BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

This salad takes the main components of Buffalo Chicken Wings--chicken, hot sauce, blue cheese and celery--and tosses them together in a refreshing salad that is significantly lower in fat and calories than the dish that inspired it. If you like spicy food, add more hot sauce; this is a mild version. Recipe courtesy of Hallmark Magazine.

Provided by Stacky5

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 teaspoons olive oil
4 teaspoons cayenne pepper sauce
1 1/2 lbs boneless skinless chicken breasts, cut lengthwise into thick strips
1 1/2 teaspoons hot paprika or 1 1/2 teaspoons mild chili powder
1 teaspoon salt
3 large celery ribs, diced
4 carrots, shredded
4 scallions, thinly sliced
3/4 cup crumbled blue cheese (3 ounces)
1/3 cup 1% low-fat milk
6 tablespoons plain low-fat yogurt
1 1/2 tablespoons red wine vinegar
6 cups shredded romaine lettuce

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.

Nutrition Facts : Calories 286.6, Fat 13, SaturatedFat 4.7, Cholesterol 80, Sodium 854.4, Carbohydrate 9.6, Fiber 3.1, Sugar 5.1, Protein 32.5

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