Red Hot And Roka Blue Chicken Salad Food

RED HOT AND ROKA® BLUE CHICKEN SALAD

Steps:

• Toss chicken with hot pepper sauce in large bowl.
• Add remaining ingredients; mix lightly. Serve immediately.

BUFFALO CHICKEN AND BLUE RANCH STATEMENT SALAD

Steps:

• Preheat oven to 400 degrees F.
• Gather your ingredients.
• For the blue ranch: In a bowl, whisk up sour cream, buttermilk and juice of 1 lemon. Finely chop the herbs, peel and grate in garlic and add to dressing. Add salt and pepper. Taste dressing. Crumble the smoked blue cheese if using or just add the store-bought crumbles; stir in.
• For the buffalo chicken: Remove skin from chicken, remove the chicken from bones and pull, shred or chop into bite-size pieces. Heat a skillet over medium to medium-high heat and melt butter. When it foams, grate or chop the garlic and swirl in the butter for a minute. Add hot sauce, Worcestershire sauce, chicken and stock and simmer until most of the liquids are absorbed. Remove from heat.
• For the salad: Core and chop iceberg lettuce and spread across a large cutting board. Chop romaine lettuce and scatter to combine with the iceberg lettuce. Arrange the chips on a tray and warm in oven 2 to 3 minutes. Thinly slice or cut radishes into matchsticks using a box grater or mandoline, and do the same with carrots. Thinly slice celery on bias and add all the vegetables to the salad.
• Top the salad with dressing, top the dressed greens with warm chips then with buffalo chicken and then top that with the scallions and pickled jalapenos.

RED HOT & BLUE POTATO SALAD - THE ORIGINAL

Steps:

• Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
• In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
• Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
• NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
• ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.

CHICKEN BLUE CHEESE SALAD WITH GRAPES AND WALNUTS

Steps:

• Mix together and serve on lettuce or bread.

RED, WHITE, AND BLUE SALAD

Steps:

• Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
• Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
• Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

RED, HOT, AND BLUE POTATO SALAD RECIPE

Steps:

• Cook potatoes with skin on until fork tender using the desired method.
• Once cooked, remove from water carefully
• Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
• Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
• Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
• Add green onions to the bowl as well.
• Lightly stir, taking care not to mash the potato
• In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
• Mix with the potato mixture.
• Top with eggs
• Refrigerate until ready to serve. Best when served chilled.

HOT CHICKEN SALAD

Steps:

• Mix all together except for cheese and french-fried onions.
• Place in grased 9x13 pan.
• Sprinkle with french-fried onions and cheese.
• Bake at 350 for 30 minutes.