Buffalo wings. An extremely popular party food. So what about using this as the starting point for a salad? You could, I suppose, just make Buffalo wings and put them on top of a salad. But then you’d have to pick them up to eat them, so it would seem more like Buffalo wings on a salad rather than a salad inspired by Buffalo wings. My idea is to use boneless chicken breasts with the Buffalo-wing flavor.
The classic recipe for Buffalo wings uses Frank’s RedHot Cayenne Pepper Sauce and melted butter to sauce the wings. Easier for this salad is to use the Frank”s RedHot Buffalo Wings Sauce which is ready to use for saucing the chicken.
For the dressing, I originally thought about making a Buffalo vinaigrette. But then I thought, what is very often served with Buffalo wings for dipping? Blue cheese dressing! So this has to be the dressing for the salad. I am perfectly happy using the prepared version sold in pint jars in the refrigerated section of the produce department.
When I was planning my shopping, I realized I would be making this on the Fourth of July. The Buffalo sauce is red and the dressing is white. I needed something blue for the holiday. (The fact it is blue cheese dressing doesn’t count; it is still white.) Blue corn tortilla chips go quie well with this salad.
Buffalo chicken salad
1 chicken breast (or piece of one the size you would like)
vegetable oil for cooking or baking
2–1/2 to 3 tablespoons Frank’s RedHot Buffalo Wings Sauce
black olives, sliced
red onion, thin slices
blue cheese dressing
You can either cook the chicken breast in a pan on top of the stove or bake it in the oven. If doing it on the stove, put a little oil in the pan, get the pan hot, and cook over medium heat until cooked through, turning once. This will take 10 minutes or so. I roasted the breast in the oven, preheated to 400 degrees, brushed or sprayed with oil, and baked until done, generally 25 minutes or a little more. I also cover the breast with parchment paper, as described in the Cooking notes for Chicken breasts. Cooking either way, cook until the internal temperature reads 165 degrees on an instant-read thermometer and the center is no longer pink when you slice into it.
Slice the breast into strips around 1/4-inch wide. Place in a small bowl and mix with the Buffalo sauce. The chicken is then ready for the salad.
I am usually quite sparing when putting dressing on a salad, especially a thicker dressing like the blue cheese dressing. With this salad, I am a bit more generous, because in addition to serving as the dressing for the salad, it also serves as a dip for the chicken.