BUFFALO CHICKEN SALAD
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
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
BUFFALO CHICKEN SALAD SANDWICH
This is a chicken salad that will spice up your next sandwich or salad! It is from the Chile Head digest, and it is rockin good! Easy to make too!
Provided by TJW2725
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the Durkees, olive oil, lemon juice, and salt and pepper together.
- Marinate the chicken breasts in this overnight, covered and refrigerated.
- Remove chicken, discard marinade and bake in oven at 350° until juices run clear and no longer pink.
- Allow to cool.
- Slice into tiny pieces, and mix with the celery and blue cheese dressing.
Nutrition Facts : Calories 392.1, Fat 35.5, SaturatedFat 6.5, Cholesterol 49.9, Sodium 531.4, Carbohydrate 2.9, Fiber 0.3, Sugar 1.4, Protein 16.3
SHREDDED BUFFALO CHICKEN SANDWICHES
My family loves Buffalo chicken wings but the frying makes them unhealthy. This takes out some of the fat but lets us enjoy the great taste of Buffalo chicken. -Terri McKenzie, Wilmington, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.
Nutrition Facts : Calories 398 calories, Fat 12g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 2212mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.
BUFFALO CHICKEN SALAD SANDWICHES RECIPE
Mix up your sandwich game by adding buffalo sauce to this delicious chicken salad recipe!
Provided by Camille Beckstrand
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
- Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc).
- Store leftovers (if you have any!) in a covered container in the fridge.
Nutrition Facts : Calories 362 kcal, Carbohydrate 24 g, Protein 17 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 62 mg, Sodium 837 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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BUFFALO CHICKEN SALAD SANDWICH
From sugardishme.com
5/5 (8)Total Time 15 minsCategory PoultryCalories 182 per serving
- Toss together the shredded chicken, diced celery, and matchstick carrots. If you like a spicier chicken salad, you can toss this mixture with hot sauce, to taste.
- In a large liquid measuring cup whisk together the Duke's Mayonnaise, hot sauce, white vinegar, granulated sugar, onion powder, and granulated garlic until smooth.
- Pour the dressing over the chicken mixture and stir to evenly coat. If you like a "less-dressed" chicken salad, just add the dressing a little at a time until it is your desired consistency. Save the remaining dressing for dipping veggies or pouring over a salad.
- Spoon the chicken salad onto soft rolls for sandwiches or serve with crackers and veggies as a dip!
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From myheavenlyrecipes.com
5/5 (1)Total Time 15 minsCategory DinnerCalories 476 per serving
- If you're baking the chicken breasts, place the breasts in a glass dish, sprinkle with salt and pepper, and bake on 400 degrees for about an hour, or until the juices run clear.
- Remove from oven and let cool before chopping. If you're buying already prepared chicken breasts, just remove the skin, and place on a chopping mat, and cut chicken into small bite-size pieces. Place in a large serving bowl, and add the chopped celery, red bell pepper, green onions, carrots, green and black grapes, apple, and pineapple chunks. Place the bowl in the refrigerator while you make the dressing.
- In a small bowl, whisk together the Mayonnaise, buffalo sauce, sugar, pineapple juice, vinegar, and minced garlic, until smooth and creamy. Remove the bowl of chicken salad from refrigerator, and pour the dressing over the chicken salad.
- Toss with two spoons to coat chicken, fruit, and vegetables in dressing. Serve immediately, or cover and place in the refrigerator until ready to serve.
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