I love anything buffalo. I’m a sucker for it…and I thought of this vinaigrette tonight while I was on the bike at spin class. I knew I should have a salad for dinner…but I really wanted buffalo chicken. No pictures for this one (because I ate it too fast)… but I wanted to remember how I created it.
Chicken Salad with Buffalo Bleu Cheese Vinaigrette
Serves 2 (can be modified based on need)
1 cooked chicken breast, sliced
1 head Romaine lettuce, washed and chopped
Tomato (any size)
Bleu cheese crumbles
1/2 sprig scallions, finely chopped (white parts and a little green)
2 Tb Frank’s Red Hot
1 Tb ketchup
Pile washed and chopper romaine on a plate and divide the sliced chicken between two plates. Add tomato to your liking. In a small bowl, whisk together ketchup and Frank’s, add scallions. Slowly drizzle in EVOO while whisking to emulsify. Add a pinch of salt and pepper and about 1 Tb bleu cheese crumbles. Pour dressing on top of salad and add a few more bleu cheese crumbles.
Very easy to adjust to personal taste. I add ketchup to cut the heat of the Frank’s.
Like wings…but healthier!
[Cook often and eat well!]