Buffalo Chicken Salad



1 whole boneless, skinless chicken breast
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup hot sauce (I like Frank’s)
2 hearts of romaine lettuce
Blue cheese crumbles
Celery hearts, leaves intact

(makes double what you need)

3 ounces your favorite blue cheese, chopped
1/2 cup mayonnaise
1/2 cup heavy cream
1/2 tablespoon vinegar (white wine or champagne)
Salt and black pepper to taste


Slice the chicken breast in half, horizontally. Heat olive oil and butter in a stainless skillet over medium heat. Salt and pepper both sides of the chicken breast and fry them until golden brown and cooked through. Turn off the burner and pour over the hot sauce. Coat the chicken on both sides and leave it in the cooling pan.

For the dressing, mix all ingredients in a food processor and pulse five times. Done!

Toss the romaine lettuce in a large bowl with enough salad dressing to coat all of the leaves. Slice the chicken into strips on top and sprinkle your creation with some blue cheese crumbles, if you like. Some fresh ground pepper is also nice.


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