The Pioneer Woman Tasty Kitchen
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Buffalo Chicken Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A play on beloved, familiar Buffalo wings, this salad was so good I wept. Openly.

Ingredients

  • 1 whole Boneless Skinless Chicken Breast
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • ½ cups Louisiana Hot Sauce (Frank's, Etc.)
  • Salad Greens: Iceberg, Romaine, Mixed Greens
  • ½ cups Blue Cheese Dressing
  • Extra Blue Cheese Crumbles
  • Celery Hearts, Leaves Intact

Preparation

With a sharp knife, carefully slice the chicken breast in half from top to bottom—meaning you’ll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they’re done. Get as much golden brown color on the chicken as you can. When it’s done, remove the chicken from the skillet and pour off any excess fat/oil (but don’t clean the pan.)

Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)

Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it’s too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)

Top the whole thing with more blue cheese crumbles and serve with celery hearts.

2 Comments

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Sarah Houser on 3.3.2014

Loved it and super easy!! We also do a bbq version with fried onions :)

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Jodi on 10.23.2013

We made this salad tonight for dinner and this is our new favorite – we added cooked bacon and diced tomatoes but it was amazing. Thank you so much for sharing your talents with us! I have planned out a whole month of meals from your recipes and am so excited to try new things! You ROCK!

One Review

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Elizabeth on 12.16.2012

This was easy and yummy!It was just the right balance of tangy and spicy. I made the salad on the side, with romaine, blue cheese and parmesan cheese, baby carrots and cut up celery for a “make your own salad”. We all loved it!

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