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Buffalo Chicken Salad

Makes: 6  servings Prep 20 mins Cook 12 mins

Ingredients

  • 1/2 cup  crumbled blue cheese
  • 1/4 cup  mayonnaise
  • 2 tablespoons  sour cream
  • 1 tablespoon  milk
  • 1 teaspoon  fresh lemon juice
  • 2 tablespoons  all-purpose flour
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1/4 teaspoon  ground red pepper
  • 1 pound  boneless, skinless chicken breasts
  • 1 tablespoon  olive oil
  • 2 teaspoons  hot pepper sauce
  • 1 large bunch celery (1 lb.)
  • 1 large head romaine lettuce (1 lb.), chopped
  • 1 Red Delicious apple, cored and cut into eighths
  • 1 Golden Delicious apple, cored and cut into eighths

Directions

1. For the Blue cheese dressing, combine blue cheese, mayonnaise, sour cream, milk, and fresh lemon juice in small bowl. Set aside.

2. Combine flour, salt, pepper, and ground red pepper in a pie plate. Coat both sides of chicken in flour mixture, shaking off excess.

3. Heat oil in 12-inch nonstick skillet. Stir in hot pepper sauce. Add chicken and cook 6 to 8 minutes per side, until browned. Transfer to cutting board; cover loosely and let stand 5 minutes.

4. Meanwhile, separate ribs from celery; peel the outside ribs. Slice diagonally into 1/2-inch-thick pieces. Combine in medium bowl with lettuce and apples.

5. Slice chicken into 1/2-inch-thick strips; add to salad, then toss with Blue Cheese Dressing. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)285,
  • Fat, total(g)15,
  • chol.(mg)60,
  • sat. fat(g)5,
  • carb.(g)15,
  • fiber(g)4,
  • pro.(g)22,
  • sodium(mg)473,
  • Percent Daily Values are based on a 2,000 calorie diet