Buffalo Chicken Salad
I make this buffalo chicken salad recipe with tender pieces of chicken, crunchy carrots and celery, plus fresh herbs and punchy blue cheese crumbles, all combined in a creamy and spicy Cayenne pepper dressing. It has just the right balance of bold and rich flavors I want from traditional chicken wings, but in salad form I can scoop up with crackers, load into sandwiches, or eat straight from the bowl with a spoon!
Ingredients
- 4 cups chopped cooked chicken (leftover or rotisserie)
- 1 cup finely chopped celery
- 3/4 cup finely chopped carrots
- 3/4 cup mayonnaise
- 1/2 cup cayenne pepper sauce (like Frank's RedHot)
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 tablespoon chopped dill
Instructions
- 1
Set out a large mixing bowl. Chop the chicken, vegetables, and herbs. (I like to leave the chicken in 1/2 - 3/4 inch chunks, but cut the celery and carrots pretty thin.) Place them all in the bowl.
- 2
Add in the mayonnaise, cayenne pepper sauce, and crumbled blue cheese. Gently mix until well combined.
- 3
Cover and refrigerate for at least 1 hour, or until ready to serve.
Cook it from the original
This recipe comes from aspicyperspective.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on aspicyperspective.com