You will love how easy it is to throw this delicious salad together. In addition, you can take the opportunity to make extra chicken while you are at it for some delicious school lunches. It’s time again!
Ingredients:
2 tbsp olive oil
1/2 cup(s) hot sauce
1 3/4 lb(s) boneless skinless split chicken breasts -- or chicken tenders
1/2 cup(s) sour cream -- or plain or Greek yogurt
3/4 cup(s) bleu cheese
4 stalks celery -- with some of leaves
1/2 cup(s) red onion -- thinly sliced
2 carrots -- scrubbed and shaved with vegetable peeler into 1" strips
1 bunch romaine lettuce -- full sized, or double heart of romaine
Directions
Prep Work: Combine olive oil and hot sauce; pour over chicken and marinate in refrigerator.
1. Marinate chicken in olive oil and hot sauce for as long as you can in the hours before food preparation. When ready to assemble salad, cook chicken in greased skillet 5-8 min. on each side depending on thickness, checking often with knife to see if meat is still pink or opaque colored inside. When all pink is gone (approx. 10-15 min.), move chicken out of skillet to a plate or cutting board and cover for 10 min.
2. Blend sour cream and half of the bleu cheese in blender; set aside.
3. In salad bowl combine celery, onion, carrots, lettuce and the rest of the bleu cheese. (Romaine hearts can usually be cut into wedges, so if you are using them, you can cut each romaine heart in half lengthwise as shown in picture instead of adding the lettuce to the bowl.) Toss ingredients in bowl with half of the dressing.
4. Slice chicken. Arrange salad on plates, top with chicken and drizzle remaining dressing over all.
(adapted from Food Network Magazine July 2011 “Buffalo Chicken Salad”)
