Buffalo Chicken Salad with Homemade Blue Cheese Dressing: A Quick Weeknight Fix

You can never have enough salad recipes this time of year and Buffalo Chicken Salad is one of my favorites. The balance between a kick of heat cooled off with refreshing vegetables and blue cheese dressing is a delicious combination.

Homemade blue cheese dressing is a great accompaniment with this traditional Buffalo Chicken Salad. It's made with simple ingredients, providing a flavorful dressing you can enjoy without the additives and preservatives of pre-made dressing.

This recipe is quick and easy - a great weeknight meal for your family to enjoy. While you're busy getting your kids ready for the last few weeks of school, meals that can be made in 30 minutes like this are great to have on hand.

While Buffalo Chicken Salad is an item most often seen in restaurant menus, this version can be enjoyed in your own home! 

Buffalo Chicken Salad with Homemade Blue Cheese Dressing
Serves: 4
Prep Time: 15 minutes, (not including marinating time)
Cook Time: 10 minutes

Ingredients
Buffalo Chicken Salad
2 chicken breasts, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Frank's Red Hot Sauce
8 slices of bacon, crumbled
2 heads romaine lettuce
1 cup tomatoes, diced
1/2 cup celery, diced
1/2 cup carrots, shredded
3 tablespoons scallions, sliced
1/2 - 3/4 cup crumbled blue cheese

Blue Cheese Dressing
1/4 cup crumbled blue cheese
2 tablespoons mayonnaise
3 tablespoons buttermilk
3 tablespoons sour cream
lemon juice to taste
salt and pepper to taste

Directions
Begin with removing the excess fat on your two chicken breasts and cut them in half through the center to create 4 thin cutlets.  Then season with salt and pepper, toss in the Frank's Red Hot Sauce, and marinate for 30 minutes or up to overnight.

Meanwhile, cook your bacon until crisp in a large skillet over medium/high heat. Transfer to a plate lined with paper towels.  Once cooled, crumble into little pieces. Then cut your romaine lettuce into 1/2 inch pieces and rinse in a colander. Then dice your tomatoes and celery, slice your scallions, and shred your carrots.

To prepare your dressing, combine all of your ingredients in a small mixing bowl and stir until the ingredients are incorporated.

Once your chicken has finished marinating, grill it over medium heat on both sides until no longer pink. Once grilled, cut your chicken into 1 inch thick slices and toss in an additional 3 tablespoons of Frank's Red Hot Sauce (this step is optional if you prefer mild heat).

To plate your salad, start with adding a 1/4 of the lettuce to a large plate. Top with 1/4 of your chopped tomatoes, celery, carrots, scallions. Finish with 1/4 of your crumbled blue cheese and bacon. Pour some dressing over the top and add your grilled chicken. Serve and enjoy!

To find more recipes with step by step pictures and tutorials, visit my food blog Sprinkles of Parsley.