Craving spicy buffalo chicken wings with a creamy, tangy blue cheese dipping sauce… But don’t want the mess of sticky fingers or the hassle of deep-frying chicken? Well here’s an alternative you’ll be happy you found. We’ve taken the same delicious ingredients but placed them in a fresh, crunchy salad, and used tender, moist grilled chicken breast as a lighter, healthier choice. Okay, it’s a little indulgent, but salads don’t have to be boring. And the rich, contrasting flavors are sure to satisfy your food desire and wow your taste buds.
This week’s recipe: Grilled Buffalo Chicken and Blue Cheese Salad
Why we like it:
Sunset Foods’ Thrill of the Grill Event has officially begun, and one of our featured brands is Miller Amish Country Poultry. This small, family-owned business from Northern Indiana produces delicious, vegetable-fed chicken that is completely free of antibiotics, growth stimulants, hormones, and animal by-products. Stop by our Libertyville location next Saturday, June 7 to sample Miller Amish Country Poultry and click here to see our view full schedule of Thrill of the Grill events.
2 Miller Amish Country boneless skinless chicken breasts
4 ounces blue cheese
¼ cup milk
¼ cup sour cream
1 tbsp lemon juice
2 tbsp chives, finely chopped
Freshly ground black pepper, to taste
1-2 Romaine hearts (or salad bag)
1 tomato, cut into wedges
1 carrot, julienned
In a medium-sized mixing bowl, mash the blue cheese with the back of a fork. Add your freshly ground pepper.
Finely chop your chives and add them to the bowl, along with the lemon juice, sour cream, and milk. Stir everything together well and set aside.
Chop your lettuce and place in a large bowl. To give your salad some extra color, add some julienned carrots and tomato wedges. Set aside.
Preheat the grill to medium-high. Cut the chicken breast in half and brush both sides with olive oil.
Grill until just cooked through, and then transfer the pieces into a bowl and coat with your hot sauce.
Completely coat the chicken and then place back on the grill for about a minute to sear in the sauce.
Slice the chicken breasts into pieces and place them back into the bowl of hot sauce while you prepare the rest of the salad.
Toss the salad with 2-3 tbsp of the blue cheese dressing, depending on how well dressed you like your lettuce.
Dish up and top the salad with buffalo chicken. Crumble on some extra blue cheese, if you wish, and add some freshly ground black pepper.