Buffalo Chicken Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Skinless, boneless chicken
, breast halves
1 tbsp: Melted unsalted butter,
3 tbsp: Olive oil,
2 tsp: Tabasco sauce,
Salt and pepper, to taste
2 tbsp: Fresh orange juice,
1/2 tsp: Dijon mustard,
1/2 tsp: Sugar,
1 cup: Celery, diced 1/4"
1 cup: Carrots, diced 1/4"
1 cup: Red radishes, diced 1/4"
1 cup: Seedless cucumber, diced 1/4"
BLUE CHEESE SAUCE
1/4 cup: Sour cream,
1/4 cup: Mayonnaise,
1/4 cup: Crumbled blue cheese,
1/2 tsp: Cider vinegar,
1/2 tsp: Fresh lemon juice,
1 dash: Tabasco sauce,
1/2 tsp: Finely chopped onion,
1 pinch: Finely chopped garlic,
Salt and pepper, to taste
1 tsp: Chopped parsley,
2 tbsp: Chopped flat-leaf parsley,
Directions:
Recipe by: Sheila Lukins 1. Rinse the chicken breasts, pat dry and
place in a bowl. Toss with the butter, 1 tablespoon olive oil,
Tabasco, salt and pepper. Marinate, covered, at room temperature for
30 minutes or in the refrigerator for 2 to 3 hou rs.
2. For the vinaigrette, combine the orange juice, mustard, sugar,
salt a nd pepper to taste, and the remaining 2 tablespoons olive oil.
Set aside.
3. Grill chicken over high heat, 3 inches from the heat source, 4 to
5 minutes per side or until cooked through. Slice chicken through
the mid dle lengthwise from left to right.
4. To serve, toss the celery, carrots, radishes and cucumber in a
bowl w ith the reserved vinaigrette. Divide the salad among 4 plates.
For each se rving, place the bottom half of a chicken breast on top
of the salad; lay the t op breast half at a slight angle atop.
Dollop each with a generous tablesp oon of the Blue Cheese Sauce.
Sprinkle with parsley.
Per serving (without Blue Cheese Sauce): 352 calories; 7g
carbohydrates; 4Og protein, 18g fat; 113mg cholesterol.
For the Blue Cheese Sauce: Fold the sour cream and mayonnaise
together in a bowl. Add the blue cheese and fold gently 97 do not
mash the cheese. Fold in the remaining ingredients and adjust the
seasonings to taste.
Yield: 12 tablespoons. Per tablespoon: 49 calories; 1g
carbohydrates; 1g protein; 5g fat, 4mg cholesterol
This recipe was inspired by the famous buffalo chicken wings that
origina- ted in 1964 at The Anchor Bar in Buffalo, N.Y. Add more hot
sauce to the marinade as desired.
Published in Parade Magazine 5/17/98
Submitted by Carriej999@AOL.com
Source from luhu.jp
place in a bowl. Toss with the butter, 1 tablespoon olive oil,
Tabasco, salt and pepper. Marinate, covered, at room temperature for
30 minutes or in the refrigerator for 2 to 3 hou rs.
2. For the vinaigrette, combine the orange juice, mustard, sugar,
salt a nd pepper to taste, and the remaining 2 tablespoons olive oil.
Set aside.
3. Grill chicken over high heat, 3 inches from the heat source, 4 to
5 minutes per side or until cooked through. Slice chicken through
the mid dle lengthwise from left to right.
4. To serve, toss the celery, carrots, radishes and cucumber in a
bowl w ith the reserved vinaigrette. Divide the salad among 4 plates.
For each se rving, place the bottom half of a chicken breast on top
of the salad; lay the t op breast half at a slight angle atop.
Dollop each with a generous tablesp oon of the Blue Cheese Sauce.
Sprinkle with parsley.
Per serving (without Blue Cheese Sauce): 352 calories; 7g
carbohydrates; 4Og protein, 18g fat; 113mg cholesterol.
For the Blue Cheese Sauce: Fold the sour cream and mayonnaise
together in a bowl. Add the blue cheese and fold gently 97 do not
mash the cheese. Fold in the remaining ingredients and adjust the
seasonings to taste.
Yield: 12 tablespoons. Per tablespoon: 49 calories; 1g
carbohydrates; 1g protein; 5g fat, 4mg cholesterol
This recipe was inspired by the famous buffalo chicken wings that
origina- ted in 1964 at The Anchor Bar in Buffalo, N.Y. Add more hot
sauce to the marinade as desired.
Published in Parade Magazine 5/17/98
Submitted by Carriej999@AOL.com
Source from luhu.jp
Tags
Chicken; sa