Buffalo Chicken Salad with Blue Cheese and Celery
Inspired by techniques from Serious Eats and America's Test Kitchen.
Shredded chicken in a creamy blue cheese and hot sauce dressing with crunchy celery and carrot, piled on shredded romaine.
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Method
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Equipment
- medium saucepan with lid
- instant-read thermometer
- large mixing bowl
- chopping board and knife
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 323 kcal |
| Protein | 29.5 g |
| Carbohydrate | 3.9 g |
| of which sugars | 1.8 g |
| of which free sugars | 0.1 g |
| Fat | 20.5 g |
| of which saturates | 5.5 g |
| Fibre | 1.4 g |
| Salt | 1.25 g |
Protein per 100 kcal
9.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Chicken
- 700 g skinless, boneless chicken breasts (about 4)
- 1 bay leaf
Dressing
- 100 g mayonnaise
- 60 g soured cream
- 40 g blue cheese, crumbled
- 3 tbsp Louisiana-style hot sauce
- 1 tsp cider vinegar
- ¼ tsp ground black pepper
Salad
- 2 celery sticks, halved lengthways and sliced
- 1 carrot, finely chopped
- 20 g blue cheese, crumbled, to finish
- 1 romaine heart, shredded, to serve
- 1
Poach and shred. Cover the chicken and bay leaf with cold water in a lidded pan and bring just to a shiver over medium heat. Lid on, heat off: after 15-17 min the thickest breast should read 74 °C. Leave to cool for 15 min and shred with two forks.
- 2
Whisk the dressing. Whisk the mayonnaise, soured cream, blue cheese, hot sauce, vinegar and pepper; it should stay a little chunky.
- 3
Toss. Fold the chicken, celery and carrot through the dressing, then chill 20 min.
- 4
Serve. Pile onto shredded romaine and crumble over the remaining blue cheese, with extra hot sauce at the table.
Storage
Keeps covered in the fridge for up to 2 days. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
