In an effort to make something new using yesterday’s leftovers, I made this. I had just enough chicken from this pizza to make this boring salad a meal. I also whipped up a simple buttermilk blue cheese dressing to go with it. And because wasting a perfectly good dressing would be just plain dumb; I made a batch of delicious hot wings to go with it! I haven’t made these in years, but they’re worth the extra time required. Thanks for reading, enjoy!
Buffalo Chicken Salad – adapted from The Pioneer Woman
- Leftover marinated and grilled chicken from this, chopped
- 2-3 TBSP Franks Red Hot
- 2 TSBP butter
- Romaine lettuce
- cherry tomatoes
- Blue Cheese Dressing
- Extra Blue Cheese Crumbles
Place a skillet over medium heat; add the butter and Frank’s Red Hot. Heat just until butter has melted, then add chicken and coat with buffalo sauce. Turn off heat and set aside.
Heap tossed salad into individual bowls. Sprinkle blue cheese crumbles, cucumber, sliced avocado, chicken and cherry tomatoes and top with blue cheese dressing.
Homemade Blue Cheese Dressing – adapted from My Baking Addiction
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2- 4 tablespoons buttermilk (more to thin out)
- 2 tablespoons white wine vinegar
- 1/4 teaspoon Worcestershire Sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/2 cup Crumbled blue cheese
Combine mayonnaise, sour cream and milk in small bowl; mix until smooth. Stir in vinegar, Worcestershire sauce, sugar, salt, pepper and garlic powder until well blended. Fold in cheese. Transfer to container with tight-fitting lid. Chill until serving time. Stir well before serving.