Buffalo Chicken Salad

Buffalo Chicken Salad
Serves 2
  1. 1 whole boneless skinless chicken breast
  2. salt and pepper to taste
  3. 2 tablespoons olive oil
  4. 2 tablespoons butter
  5. 1/2 cup Louisiana hot sauce (Frank's, Etc.)
  6. salad greens (Iceberg, Romaine or mixed greens)
  7. 1/2 cup blue cheese dressing
  8. extra blue cheese crumbles
  9. celery hearts, leaves intact
Blue Cheese Dressing
  1. 1/2 cup mayonnaise
  2. 1/4 cup whole milk
  3. 1/4 cup sour cream
  4. dash of Worcestershire sauce
  5. 1/3 cup blue cheese crumbles
  6. salt and pepper
  1. With a sharp knife, carefully slice the chicken breast in half from top to bottom; you will have two similarly-sized chicken breasts that are thinner. Sprinkle all sides of the chicken pieces with salt and pepper.
  2. Heat olive oil and butter in a small skillet over medium-high heat. Sauté chicken on both sides until golden brown and cooked through. Remove chicken from the skillet and pour off any excess fat but do not clean the pan.
  3. Off the heat, return the chicken to skillet and pour the hot sauce into skillet. Turn the chicken to coat and let it sit in the sauce while you prepare the other ingredients.
  4. Toss the lettuce in a large bowl with just enough salad dressing to lightly coat.
  5. Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken on the bias into thin slices and arrange them over the top of each salad. Top the salad with more blue cheese crumbles and serve with celery hearts.
Blue Cheese Dressing
  1. To a bowl add the mayonnaise, milk, sour cream and Worcestershire and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
  1. If salad dressing is too thick, thin to desired consistency with additional whole milk.
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