For some bizzare reason we haven't had a chicken salad of any kind in forever and we love the things. Can't blame us for that when it all begins with chicken the big guy cooks on the grill. Thankfully he felt up to grilling some on Saturday when we were both a little under the weather and here's the proof.
Beginning with cubed cooked chicken that's tossed with some hot cayenne pepper sauce (like Frank's Red Hot), and followed by shredded carrots, red onion, and celery it's finished with a creamy homemade ranch style dressing. Put to bed on a layer of crisp romaine and garnished with blue cheese (in my case gorgonzola) it certainly has all the flavors of Buffalo wings but it's a lot less messy to eat.
Spicy, creamy, and crunchie it's great with a piece of crisp sourdough toast and makes a might tasty week night dinner. By the way, feel free to use a supermarket rotisserie bird. It'll work just fine.
Creamy Buffalo Chicken Salad (an original from JBug’s Kitchen)
2 cups cubed cooked chicken
1/3 cup hot sauce (I used Frank’s Red Hot)
1 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup shredded carrots
1/2 cup light mayonnaise
1/4 cup buttermilk
1 Tablespoon dried parsley
1 teaspoon dried minced onion
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 ounces blue cheese
In a medium sized bowl combine chicken and hot sauce. Toss to coat well. Cover and refrigerate a minimum of half an hour to allow flavors to develop. Meanwhile in a small bowl mix together mayonnaise, buttermilk, dried parsley, onion, garlic, salt and pepper. Whisk together until smooth and creamy. Cover and refrigerate for a minimum half hour to blend flavors. Before serving, add celery, onion and carrots to chicken. Fold in dressing. Place romaine lettuce on a platter. Pile salad on top and garnish with blue cheese. Makes 4 servings. Download Creamy Buffalo Chicken Salad