BUFFALO CHICKEN PASTA SALAD
For anyone who likes Buffalo wings, this is a great change of pace from normal pasta salad. Really popular as a side dish for a barbeque or just about any gathering you can think of. You can substitute or add many different vegetables with this recipe.
Provided by Andrew C
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.6 g, Cholesterol 40.2 mg, Fat 21.1 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 3.8 g, Sodium 1051.5 mg, Sugar 2.7 g
BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEESE SAUCE AND JICAMA AND WATERMELON SALAD
Steps:
- Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
- Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
- Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
- Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
- Serve with Jicama and Watermelon Salad.
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
GRILLED BUFFALO CHICKEN COBB SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.
- Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.
- Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.
- For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.
- For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.
HOT 'N' SPICY BUFFALO CHICKEN SALAD
If you like Buffalo Chicken Wings, you'll love this take on it.
Provided by Celeste
Categories Salad
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 7.6 g, Cholesterol 127.3 mg, Fat 32.3 g, Fiber 3.8 g, Protein 40.2 g, SaturatedFat 9.5 g, Sodium 1096.5 mg, Sugar 3.4 g
BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD
Delicious buffalo wing and blue cheese flavor in one simple salad! Serve over lettuce or as a sandwich filling.
Provided by SunnyDaysNora
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 15
Steps:
- Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 5.1 g, Cholesterol 26.9 mg, Fat 29.7 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 4.8 g, Sodium 840.3 mg, Sugar 1.9 g
BUFFALO CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a skillet over medium-high heat.
- Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
- Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
- Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
GRILLED BUFFALO CHICKEN SALAD
Make and share this Grilled Buffalo Chicken Salad recipe from Food.com.
Provided by Isabeau
Categories Chicken Breast
Time 35m
Yield 1 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
- Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 - inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
- I didn't happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn't put the butter or honey in the hot sauce. I used Frank's Red Hot, right out of the bottle.
BUFFALO CHICKEN PASTA SALAD
Full of buffalo flavors, this buffalo chicken pasta salad is one of my favorite side dishes at potlucks and tailgate parties, but you could also serve it as a main. It can be eaten warm or cold so it's easy to make ahead of time. Sometimes I even use precooked small shrimp instead of the chicken or leave out the meat if I need a vegetarian dish. -Lisa Huff, Wilton, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook penne according to package directions. Meanwhile, in a large bowl, combine the chicken, carrots and celery. In a small bowl, whisk the hot sauce, oil, lemon juice, onion and garlic powders and celery salt., Drain pasta and rinse in cold water. Add to chicken mixture. Pour dressing over salad; toss to coat. Stir in blue cheese. Cover and refrigerate until serving.
Nutrition Facts :
TANGY BUFFALO CHICKEN PASTA SALAD
A twist on pasta salad to satisfy that Buffalo-chicken craving!
Provided by Grumpy's Honeybunch
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
- Mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. Stir mayonnaise, hot sauce, Gorgonzola cheese, and Worcestershire sauce together in a separate bowl until thoroughly combined. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.9 g, Cholesterol 30.4 mg, Fat 18 g, Fiber 1.6 g, Protein 12.3 g, SaturatedFat 3.4 g, Sodium 346.6 mg, Sugar 2.2 g
BUFFALO CHICKEN SALAD WITH BACON AND BLUE CHEESE
Perfect for a summer evening but good any time of the year. Adjust the salad ingredients to your own taste. This is the combination that we prefer.
Provided by tpspaul
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 55m
Yield 2
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
- Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.
- Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.
Nutrition Facts : Calories 615.7 calories, Carbohydrate 14.9 g, Cholesterol 135.9 mg, Fat 41.5 g, Fiber 3.2 g, Protein 45.6 g, SaturatedFat 12.4 g, Sodium 1733.6 mg, Sugar 5.4 g
BUFFALO CHICKEN AND BLUE RANCH STATEMENT SALAD
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
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.
QUINOA SALAD WITH WINTER VEGGIES AND BUFFALO CHICKEN SAUSAGE
This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 8
Number Of Ingredients 13
Steps:
- Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
- While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
- Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
- In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 18.5 g, Cholesterol 30.6 mg, Fat 11.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 3.2 g, Sodium 547.1 mg, Sugar 2.8 g
BUFFALO CHICKEN THIGHS WITH CELERY AND BLUE CHEESE SALAD
Baked buffalo chicken thighs and a side of celery and blue cheese salad, gets a spicy upgrade in this easy and affordable weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.
- In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among 4 plates, drizzle with any extra butter mixture, and serve with salad.
Nutrition Facts : Calories 349 g, Fat 27 g, Fiber 2 g, Protein 21 g
SLOW-COOKER BUFFALO CHICKEN SALAD
My husband and sons love chicken with blue cheese, so I created this salad. You can even make the chicken the day before and reheat when ready to serve. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low until thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours. , Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through., Add romaine salad mix to a serving dish. Top with shredded chicken, carrots, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.
Nutrition Facts : Calories 385 calories, Fat 26g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 1693mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.
LOADED BUFFALO CHICKEN BAKED POTATO SALAD
Holy cow, this is a unique potato salad recipe. Like Crystal says, it's a cross between Buffalo chicken wings and loaded baked potatoes. Super creamy, it has a great kick from the wing sauce. We loved all the extra toppings. Red pepper adds a pop of sweetness. Onions give the potato salad a savory flavor. Bacon adds a touch of...
Provided by Crystal Schlueter
Categories Chicken Salads
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
- 2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
- 3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
- 4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.
BUFFALO CHICKEN SALAD
Steps:
- Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
- In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
- Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
Nutrition Facts : Calories 254 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 74 milligrams, Sodium 471 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 31 grams, Sugar 5 grams
BUFFALO CHICKEN SALAD
Delicious, and even better-quick! This buffalo chicken salad is a summer staple at our house. Sometimes we cook the chicken on the grill, then sprinkle the hot sauce over it with the dressing, because you've gotta have that kick! -Cori Cooper, Flagstaff, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 644mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BUFFALO CHICKEN PASTA SALAD
Make and share this Buffalo Chicken Pasta Salad recipe from Food.com.
Provided by MavenTim
Categories Chicken
Time 30m
Yield 4 Pounds, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta per package instructions, rinse with cold water.
- While the pasta is cooking chop half of a red onion, 5 stalks of celery, and half of a precooked whole chicken into equal size small pieces. Add all of these to a large mixing bowl along with the container of blue cheese crumbles.
- In a separate bowl whisk together the hot sauce and olive oil, I use an immersion blender as these two items are not easy to combine. If you are using a whisk slowly add the olive oil while mixing.
- Add the pasta and sauce to the large mixing bowl and mix well but don't destroy the pasta. You are looking to get all the little bits of goodness to get into the ridges of the pasta.
- For best results chill until cool. Depending on the hot sauce and your tastes you can always add more hot sauce, or add some blue cheese dressing to adjust the flavor.
Nutrition Facts : Calories 426.6, Fat 19.2, SaturatedFat 4.2, Cholesterol 32.6, Sodium 530.8, Carbohydrate 44.3, Fiber 2.2, Sugar 2.4, Protein 18.3
BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD
Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat in this delicious Buffalo Chicken Strips with Blue Cheese Salad recipe. It's just the thing to celebrate the Super Bowl or to serve at your next game night.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
- In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
- In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
- In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
- Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
- Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.
BUFFALO CHICKEN SALAD
Steps:
- With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner.
- Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan).
- Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.)
- Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
- Top the whole thing with more blue cheese crumbles, and serve with celery hearts.
- To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
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