Buffalo Chicken And Blue Ranch Statement Salad Recipes

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BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 10

2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery with greens, chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce

Steps:

  • Preheat a skillet over medium-high heat.
  • Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
  • Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
  • Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 15

1 boneless skinless chicken breast
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper
1/2 cup cayenne hot pepper sauce
4 cups salad greens, such as romaine or mixed greens
Fast Blue Cheese Dressing, recipe follows
Blue cheese crumbles, for topping
Celery hearts with leaves intact, for serving
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup sour cream
Dash of Worcestershire sauce
1/3 cup blue cheese crumbles
Salt and pepper

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 SALAD



Buffalo Chicken Salad image

An awesome chicken salad without mayo! I serve it in a toasted hoagie roll with melted cheddar or jack cheese.

Provided by Nikki

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 6

2 cups cubed, cooked chicken
½ cup ranch dressing
¼ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
3 stalks celery, diced
2 green onions, chopped
salt and freshly ground black pepper to taste

Steps:

  • Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 5.3 g, Cholesterol 62.7 mg, Fat 24.9 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 4.8 g, Sodium 774.2 mg, Sugar 1.8 g

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