Buffalo Chicken Salad
This is a great appetizer that offers some cool & crunchy veggies, as well as some hot & fiery wings! Consider making extra dressing for dipping! Note: Many blue cheeses are gluten-free, but check labels and manufacturer websites to confirm. (Note that all BelGioioso cheeses are gluten-free according to the BelGioioso website).
Dressing:
1 cup of mayonnaise
2 tablespoons onion, minced well
3 clove garlic, minced well
1 tablespoon lemon juice
1 tablespoon white vinegar
Salt and pepper, to taste
Dash (or two!) of cayenne pepper (Optional - Use to make the dressing hotter… or “notter”!)
¼ cup of crumbled blue cheese (Check label for allergens)
Chicken:
½ cup gluten-free all-purpose flour(Check label for allergens)
2-3 teaspoons of cayenne pepper (or more of less to taste)
Salt & pepper, to taste
About 1 ½ pounds of chicken drumettes
4 tablespoons canola or vegetable oil
Salad:
1 bag of tossed salad greens or one bag of iceberg lettuce; washed, dried and cut into bite-sized pieces
4-5 stalks of celery, washed and cut into 2-3” strips
4-5 carrots, peeled and cut into 2-3” strips
To make the dressing:
In a small bowl mix together the mayonnaise, onion, garlic, lemon juice and the vinegar until smooth. Next add in the salt, pepper and the cayenne pepper to taste. After the seasoning has been perfected, add in the blue cheese and gently toss to mix.
Cover and refrigerate until ready to serve.
To make the chicken:
Place the flour, cayenne pepper, salt and pepper in a large zip-lock bag or bowl. Toss to mix. Add the chicken and toss again, until the chicken is well coated.
Heat the oil in a large skillet. Add in the chicken and over medium-high heat, turning occasionally. Cook for about 15 minutes, or until all meat is cooked through. Remove from the heat, and place on a paper towel to drain. At this time season again with more cayenne, salt and pepper. This is the chance to make your wings hotter, or notter!
To assemble the salad:
Place the lettuce in a large bowl, and toss with ½ of the ranch dressing. Once tossed, arrange the lettuce on a large platter and surround with the carrot and celery sticks. Arrange the chicken pieces over the top. Put the remaining dressing in a small bowl to pass around for additional dressing or dipping sauce. Serve immediately.
Serves 4.
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