Hot N Spicy Buffalo Chicken Salad Recipes

SPICY BUFFALO CHICKEN SALAD

Steps:

• Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together oil, vinegar, and the 1 tablespoon hot pepper sauce. Pour over chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 3 to 4 hours, turning bag occasionally.
• Drain chicken, reserving marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170°F), turning and brushing once with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.) Discard any remaining marinade. Slice chicken diagonally.
• In a medium serving bowl stir together blue cheese salad dressing and the 1/2 teaspoon hot pepper sauce. Add cabbage, carrots, celery, and three-fourths of the blue cheese. Toss to coat. Arrange sliced chicken on top of cabbage mixture. Sprinkle with the remaining blue cheese.

BUFFALO CHICKEN SALAD SANDWICHES RECIPE

Steps:

• In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
• Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc).
• Store leftovers (if you have any!) in a covered container in the fridge.

HOT 'N' SPICY BUFFALO CHICKEN SALAD

Steps:

• In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
• Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
• Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

SPICY BUFFALO STYLE CHICKEN SALAD

Steps:

• Toss chicken with pepper sauce.
• Combine remaining ingredients in large bowl.
• Add chicken; mix lightly.

HOT 'N' SPICY BUFFALO CHICKEN SALAD

Steps:

• In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
• Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
• Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

BUFFALO CHICKEN SALAD

Steps:

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

HOT 'N' SPICY BUFFALO CHICKEN SALAD

Steps:

• In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
• Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
• Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

HOT 'N' SPICY BUFFALO CHICKEN SALAD

Steps:

• In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
• Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
• Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

BUFFALO CHICKEN SALAD

Steps:

• Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
• Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
• In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
• Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.

BUFFALO CHICKEN SALAD

Steps:

• In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 3-4 minutes; remove to a bowl. Stir in hot sauce, salt and pepper., On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing.