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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Buffalo Chicken Salad Recipe

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This recipe for Buffalo Chicken Salad is from A Potluck of Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 2 medium red or white potatoes
- 2-1/2 cups skinless roast chicken breast, in 1" pieces
- 1 large celery rib, cut in 3/4" pieces
- 1/2 cup diced red onion
- 4" piece seedless cucumber, peeled
- 1/4 cup buttermilk
- 2 Tbsp. mayonnaise
- 5-6 drops hot sauce
- 1/8 tsp. ground black pepper
- Salt, to taste
- 4 cups chopped romaine lettuce
- 1/4 cup (1 oz.) crumbled blue cheese
Directions:
Directions:
Place potatoes in deep saucepan and cover to a depth of 2 inches with cold water. Cook potatoes over medium-high heat until thin knife easily penetrates center of potatoes, about 15 minutes. Drain and set potatoes aside until cool enough to handle. Peel potatoes and cut into 1-inch pieces. Place potatoes in mixing bowl. Add chicken, celery, and onion. Cut cucumber lengthwise into 4 pieces. Cut each piece crosswise into 3/4-inch chunks and add to salad. For dressing, whisk together buttermilk, mayonnaise, hot sauce, black pepper and salt. Pour dressing over salad and toss with fork to combine.

On serving plate, arrange bed of lettuce. Mound salad on top of lettuce. Sprinkle on blue cheese. Mix well and serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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