BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD
Delicious buffalo wing and blue cheese flavor in one simple salad! Serve over lettuce or as a sandwich filling.
Provided by SunnyDaysNora
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 15
Steps:
- Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 5.1 g, Cholesterol 26.9 mg, Fat 29.7 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 4.8 g, Sodium 840.3 mg, Sugar 1.9 g
BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD
Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat in this delicious Buffalo Chicken Strips with Blue Cheese Salad recipe. It's just the thing to celebrate the Super Bowl or to serve at your next game night.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
- In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
- In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
- In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
- Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
- Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.
BUFFALO CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 10
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
Steps:
- Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
- In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
- Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
Nutrition Facts : Calories 254 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 74 milligrams, Sodium 471 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 31 grams, Sugar 5 grams
BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD
Yummy buffalo wings, with their sticky, buttery hot sauce are always a favorite of mine and my husband. Using strips instead of wings and including a salad instead of veggie sticks, this recipe is not only slighty more grown up like but less messy and easy to make at home. Instead of using pricey cutlets or tenders, you cut breasts into strips.
Provided by sexymommalucas
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a small saucepan, melt butter over medium heat. Stir in ketchup,hot sauce, cayenne poepper, garlic salt and worcestershire sauce. Remove from heat; cover and reserve sauce.
- In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
- In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
- In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
- Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken. Toss chicken strips with reserved sauce (reheated if necessary) to coat.
- Serve with Blue Cheese Salad; In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
- Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.
Nutrition Facts : Calories 2517.9, Fat 234.6, SaturatedFat 36, Cholesterol 231.6, Sodium 735.8, Carbohydrate 56.3, Fiber 9.6, Sugar 9.9, Protein 54.2
BUFFALO CHICKEN & BLUE CHEESE SLAW
Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw
Provided by Esther Clark
Categories Dinner, Snack, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
- Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
- Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.
Nutrition Facts : Calories 769 calories, Fat 64 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
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BEST BUFFALO CHICKEN WITH BLUE CHEESE SALAD RECIPE
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5/5 (1)Category Weeknight Meals, Dinner, Main Dish, PoultryServings 4-6Total Time 50 mins
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- Arrange skin-side up in a single layer and roast until the skin is golden brown and the chicken is just cooked through and no longer pink near the bone, about 30 minutes.
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