BUFFALO PASTA SALAD RECIPES

Name: Buffalo Chicken Salad
Prep time: 20 min
Cook time: 6 min
Total time: 46 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 (8-ounce) boneless, skinless chicken breast halves; 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste; 2 teaspoons olive oil; 2 hearts Romaine, cut into 1-inch strips (about 8 cups); 4 celery stalks, thinly sliced; 2 carrots, coarsely grated; 2 scallions, green part only, sliced; 1/2 cup Blue Cheese Dressing, recipe follows; 2 tablespoons mayonnaise; 1/4 cup lowfat buttermilk; 1/4 cup plain fat-free yogurt; 1 tablespoon white vinegar; 1/2 teaspoon sugar; 1/3 cup crumbled blue cheese; Salt and freshly ground pepper

BUFFALO CHICKEN SALAD RECIPE | ELLIE KRIEGER | FOOD NETWORK

Buffalo Chicken Salad Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories main-dish

Total Time 46 minutes

Prep Time 20 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows
2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
Salt and freshly ground pepper

Steps:

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

Nutrition Facts : Calories 254 calorie, FatContent 10 grams, SaturatedFatContent 3 grams, CholesterolContent 74 milligrams, SodiumContent 471 milligrams, CarbohydrateContent 10 grams, FiberContent 4 grams, ProteinContent 31 grams, SugarContent 5 grams

BUFFALO CHICKEN SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Buffalo Chicken Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery with greens, chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce

Steps:

Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

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