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Buffalo Chicken Salad with Creamy Blue Cheese Dressing Recipe

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This recipe for Buffalo Chicken Salad with Creamy Blue Cheese Dressing, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matthias Smith
Added: Friday, November 28, 2008


1/4 cup + 1 tablespoon fat-free mayonnaise
1/4 cup fat-free sour cream
3 T crumbled blue cheese
1 tsp apple cider vinegar
3/4 cup cornflake crumb
1 pound chicken tenders
2 T jarred buffalo wing sauce
6 cups torn iceberg lettuce leaves
1 tomatoe, chopped
1 carrot, cut into matchstick-thin strips
1 small red onion finely chopped

Preheat oven to 450. Spray a small baking pan with nonstick spray.

1. To make the dressing, combine the 1/4 cup mayonnaise, the sour cream, and vinegar in a small bowl and set aside.
2. Place the cornflakes crumbs on a sheet of wax paper.
3. Combine the chicken, buffalo wing sauce, and the 1 T mayonnaise in a medium bowl. Dip the chicken, 1 piece at a time, into the crumbs. Place the chicken in the baking pan in one layer. Lightly spray with nonstick spray. Bake, turning once, until the chicken is cooked through, about 10 minutes. Transfer the chicken to a cutting board and cut into 1 inch pieces.
5. Combine the lettuce, tomatoe, carrot, and red onion in a large bowl. Add the dressing and toss to coat. Top with the chicken and serve at once.

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