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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buffalo Chicken Salad Recipe

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This recipe for Buffalo Chicken Salad is from Momma Bear's Cookbook, 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:  
Salad:
2 chicken breast halves
2 Tbsp hot sauce
2 tsp oil
2 hearts of romaine, cut into 1-inch strips
2 celery stalks, thinly sliced
2 carrots, coarsley grated
2 scallions, green part only, sliced

Bleu Cheese Dressing:
2 Tbsp light mayonnaise
1/4 cup lowfat buttermilk
1/4 cup fat free plain greek yogurt
1 Tbsp white vinegar
1 tsp sugar
1/3 cup crumbled bleu cheese
salt and pepper to taste
Directions:
Directions:
Preheat broiler. Put chicken between 2 sheets of waxed paper and pound to even thickness, then cut crosswise into 1/2-inch strips.
In a large bowl combine hot sauce and oil, add chicken and toss until well coated. Arrange chicken on a baking sheet and broil until it is cooked through, about 4-6 minutes, turning once.
In a large bowl combine romaine, celery, shredded carrots and scallions. Toss with dressing. Serve with extra hot sauce.

Bleu Cheese Dressing:
In a medium bowl, whisk together mayonnaise, buttermilk, and yogurt until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the bleu cheese and season with salt and pepper.
Number Of Servings:
Number Of Servings:
4

 

 

 

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