Buffalo Chicken Salad, we've taken the liberty of using grilled chicken breast strips. That's how we prefer ordering it at the restaurant, and you can purchase the strips already grilled in packages in supermarket meat sections. We think you get the same taste effect without the fatty frying.
The salad mixture of greens, tomatoes, celery and blue cheese crumbles is tossed with a balsamic vinaigrette (which we whipped up in a mini-food processor in a jiffy), then topped with chicken strips and drizzled with store-bought Frank's Buffalo Wing sauce (the restaurant concocts their own mixture) and a blue cheese dressing made with mayo or sour cream, a little buttermilk and vinegar, and more blue cheese. Tasters loved our copycat rendition and would definitely give it a whirl.
BUFFALO CHICKEN SALAD
1 (9-ounce) bag cut-up romaine lettuce
1 (9-ounce) bag chopped iceberg lettuce with shredded red cabbage OR use a bag of other mixed lettuces
3 large tomatoes, seeded and chopped
2/3 cup blue cheese crumbles
1/2 cup diagonally thinly sliced pieces celery
2 to 3 cups grilled chicken breast slices (use two 6-ounce packages grilled chicken breast strips, if desired)
Frank's Red Hot Buffalo Wing Sauce (available at supermarkets)
Blue Cheese Dressing
In a large bowl, combine lettuces, tomatoes, blue cheese and celery. Toss with Balsamic Vinaigrette. Arrange on 3 to 4 dinner plates. Top with chicken breast strips. Drizzle with amount desired of Buffalo Wing Sauce and Blue Cheese Dressing.
Makes 4 entree-size servings
BALSAMIC VINAIGRETTE: In a small food processor, combine 1/2 cup olive oil, 3 tablespoons balsamic vinegar, 1 generous teaspoon Dijon mustard, 1 tablespoon chopped shallots, 1 clove garlic, crushed, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Process until well blended. Makes a generous 1/2 cup dressing. If making in advance, refrigerate, covered, until serving time.
BLUE CHEESE DRESSING: Mix 1/2 cup sour cream OR mayonnaise with 3 OR 4 tablespoons buttermilk and 2 teaspoons white OR red wine vinegar until smooth. Stir in 3 to 4 tablespoons crumbled blue cheese and salt and pepper to taste. Refrigerate until serving time. Makes about 3/4 cup.