Buffalo Chicken Salad with Blue Cheese Dressing

Olive Oil
  • Buffalo Chicken Salad:
  • 1/2 cup prepared Buffalo wing sauce
  • 2 tbsp Filippo Berio Olive Oil
  • 4 small boneless skinless chicken breasts
  • 1/4 tsp each salt and freshly ground pepper
  • 8 cups Boston lettuce
  • 1 cup grape tomatoes, halved
  • 1 cup chopped cucumber
  • 1 carrot, shredded
  • 1 stalk celery, sliced
  • 1/4 red onion, thinly sliced
  • 2 tbsp crumbled blue cheese
  • Blue Cheese Dressing:
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup Filippo Berio Olive Oil
  • 1/3 cup finely crumbled blue cheese
  • 1 tbsp chopped fresh chives
    • Buffalo Chicken Salad: Whisk together Buffalo wing sauce and olive oil; reserve half of the sauce mixture. Marinate chicken with remaining mixture for 10 minutes.
    • Preheat grill to medium-high; grease grate well. Season chicken with salt and pepper and grill for 5 to 7 minutes per side or until grill-marked and cooked through.
    • Blue Cheese Dressing:
      Whisk together white wine vinegar, mustard, garlic, salt and pepper; whisk in olive oil until blended. Stir in Blue cheese and chives.

    • In large bowl, combine lettuce, tomatoes, cucumber, carrot, celery and onion. Toss with Blue Cheese Dressing until coated. Arrange on 4 plates; slice chicken and arrange evenly over each salad. Drizzle with reserved Buffalo sauce mixture and sprinkle with blue cheese.
    Prep Time

    15 min


    Inactive Time

    5 min


    Cook Time

    10 min


    Total Time

    30 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Chicken

    Cooking Method: Grill

    World Cuisine: American

    Product: Olive Oil

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