Franks Redhot Buffalo Chicken Chopped Salad Recipe By Tasty

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FRANKS REDHOT® BUFFALO CHICKEN CHOPPED SALAD RECIPE BY TASTY



Franks RedHot® Buffalo Chicken Chopped Salad Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, Frank's RedHot® Buffalo Sauce, full-fat greek yogurt, mayonnaise, lemon juice, buttermilk, fresh chives, crumbled blue cheese, kosher salt, freshly ground black pepper, romaine lettuce, celeries, medium carrots, grape tomato, crumbled blue cheese, fresh chive, fresh dill

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken thighs
½ cup Frank's RedHot® Buffalo Sauce, divided plus 3 tablespoons
½ cup full-fat greek yogurt
¼ cup mayonnaise
1 tablespoon lemon juice
⅓ cup buttermilk
2 tablespoons fresh chives, thinly sliced
4 oz crumbled blue cheese
½ teaspoon kosher salt, plus more taste
1 pinch freshly ground black pepper
1 large head romaine lettuce, chopped
3 celeries, thinly sliced, leaves reserved for garnish
3 medium carrots, peeled and thinly sliced
1 cup grape tomato, halved
1 oz crumbled blue cheese
fresh chive, thinly sliced
fresh dill, chopped

Steps:

  • In a medium bowl, combine the chicken thighs and ½ cup (120 ml) Frank's RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
  • Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
  • Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank's RedHot® Buffalo Sauce.
  • Assemble the salads: Add ½ cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 448 calories, Carbohydrate 16 grams, Fat 29 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams

BUFFALO CHICKEN AND BLUE RANCH STATEMENT SALAD



Buffalo Chicken and Blue Ranch Statement Salad image

Why limit your salads to small bowls and sidelines? This huge salad is perfect for a dinner party or big game night. Layers of lettuce and vegetables are topped with chips. Homemade blue cheese ranch dressing and spicy buffalo chicken make this more than a standard salad.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 cup sour cream
1/4 cup buttermilk
1 lemon
A handful each: cilantro or parsley, chives and dill
1 clove garlic
Salt and pepper
A chunk of smoked blue cheese or 1 cup of blue cheese crumbles
1 rotisserie chicken
4 tablespoons butter
6 cloves garlic
1/2 cup hot sauce, Frank's RedHot preferred brand
2 tablespoons Worcestershire sauce, Lea and Perrins brand preferred
1/2 cup chicken stock or broth
1 small head iceberg lettuce
2 gem romaine or 1 heart of romaine lettuce
1 bag spicy/fiery nacho cheese corn chips, Doritos brand preferred
3 large radishes
1 large carrot or 2 medium carrots
3 to 4 small ribs of celery from the heart with leafy tops
1 large bunch scallions
Pickled jalapeno peppers

Steps:

  • Preheat oven to 400 degrees F.
  • Gather your ingredients.
  • For the blue ranch: In a bowl, whisk up sour cream, buttermilk and juice of 1 lemon. Finely chop the herbs, peel and grate in garlic and add to dressing. Add salt and pepper. Taste dressing. Crumble the smoked blue cheese if using or just add the store-bought crumbles; stir in.
  • For the buffalo chicken: Remove skin from chicken, remove the chicken from bones and pull, shred or chop into bite-size pieces. Heat a skillet over medium to medium-high heat and melt butter. When it foams, grate or chop the garlic and swirl in the butter for a minute. Add hot sauce, Worcestershire sauce, chicken and stock and simmer until most of the liquids are absorbed. Remove from heat.
  • For the salad: Core and chop iceberg lettuce and spread across a large cutting board. Chop romaine lettuce and scatter to combine with the iceberg lettuce. Arrange the chips on a tray and warm in oven 2 to 3 minutes. Thinly slice or cut radishes into matchsticks using a box grater or mandoline, and do the same with carrots. Thinly slice celery on bias and add all the vegetables to the salad.
  • Top the salad with dressing, top the dressed greens with warm chips then with buffalo chicken and then top that with the scallions and pickled jalapenos.

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

I won a blind taste test chili cookoff with this Buffalo chicken chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.

Provided by Lisa Arlotti

Categories     Chicken Chili

Time 1h30m

Yield 10

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 stalks celery, finely chopped
5 cloves garlic, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground paprika
salt and pepper to taste
½ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can white kidney or cannellini beans, drained
1 (19 ounce) can red kidney beans, drained

Steps:

  • Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
  • Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
  • Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 30 g, Cholesterol 61.4 mg, Fat 8.6 g, Fiber 9.3 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 1152.4 mg, Sugar 4.9 g

BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

An awesome chicken salad without mayo! I serve it in a toasted hoagie roll with melted cheddar or jack cheese.

Provided by Nikki

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 6

2 cups cubed, cooked chicken
½ cup ranch dressing
¼ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
3 stalks celery, diced
2 green onions, chopped
salt and freshly ground black pepper to taste

Steps:

  • Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 5.3 g, Cholesterol 62.7 mg, Fat 24.9 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 4.8 g, Sodium 774.2 mg, Sugar 1.8 g

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