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Buffalo Chicken Salad with Blue Cheese Dressing

Jamie Purviance

Fuel Type:

  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

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Dressing

  • ½ cup plain whole milk Greek yogurt
  • ⅓ cup crumbled blue cheese
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • ½ teaspoon granulated sugar
  • ½ teaspoon hot pepper sauce
 
  • Extra-virgin olive oil
  • Kosher salt

Sauce

  • ⅓ cup hot pepper sauce
  • 2 teaspoons granulated sugar
 
  • 4 boneless, skinless chicken breast halves, each about 6 ounces
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 1 medium head romaine lettuce, leaves torn into bite-sized pieces
  • 1 large celery rib, cut crosswise into thin slices
  • 1 large carrot, cut crosswise into thin slices
  • 4 radishes, cut crosswise into thin slices
  • ½ small red onion, cut crosswise into thin slices
  • 2 tablespoons finely chopped celery leaves

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium bowl mash the dressing ingredients with a fork, including 1 tablespoon oil and ½ teaspoon salt, and mix until combined but still chunky. Refrigerate until needed.
  • In a small bowl whisk the sauce ingredients. Reserve 2 tablespoons for the cooked chicken.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the chicken on both sides with oil and season evenly with the paprika, pepper, and 1 teaspoon salt. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once and basting frequently with the larger quantity of sauce. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken lengthwise into thin slices. Place in a bowl with any accumulated juices. Add the reserved 2 tablespoons sauce and gently stir to coat.
    Brush the chicken on both sides with oil and season evenly with the paprika, pepper, and 1 teaspoon salt. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once and basting frequently with the larger quantity of sauce. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken lengthwise into thin slices. Place in a bowl with any accumulated juices. Add the reserved 2 tablespoons sauce and gently stir to coat.
    Brush the chicken on both sides with oil and season evenly with the paprika, pepper, and 1 teaspoon salt. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once and basting frequently with the larger quantity of sauce. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken lengthwise into thin slices. Place in a bowl with any accumulated juices. Add the reserved 2 tablespoons sauce and gently stir to coat.
  • In a wide salad bowl combine the lettuce, celery, carrot, radishes, and onion. Arrange the chicken in the center of the salad. Drizzle the dressing over the chicken. Garnish with the celery leaves.

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