BUFFALO CHICKEN BREAST WITH CRUNCHY CELERY SALAD

Buffalo Chicken Breast with Crunchy Celery Salad image

Buffalo wings are one of my all-time favorite foods; I love them so much I have a giant photograph of them hanging above my bed (true story!). There is nothing quite like the combination of a fiery wing dipped into creamy dressing followed by a crunchy bite of refreshing celery. I constantly crave those wings, but they're not the easiest weeknight meal. Enter: Buffalo chicken breast with celery salad. This dish combines everything you know and love in Buffalo wings in one classy meal that comes together in just about half an hour.

Provided by Elena Besser

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup hot sauce, such as Crystal or Frank's
1 stick (8 tablespoons) unsalted butter
2 teaspoons garlic powder
Four 6- to 8-ounce boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
3/4 cup Greek yogurt or sour cream
2 tablespoons chopped dill
1/4 cup chopped chives
Zest and juice of 1 lemon
Extra-virgin olive oil
1 head celery, stalks and bright green and yellow leaves thinly on the bias
Crumbled blue cheese, for garnish, optional

Steps:

Make the Buffalo sauce: Place the hot sauce, butter and 1 teaspoon garlic powder in a small saucepan and cook over medium heat, whisking occasionally, until the butter melts. Set aside to cool.
Pat the chicken breasts dry. On a cutting board, using a sharp knife, butterfly each chicken breast by slicing it horizontally, leaving it connected at one long edge so you can open it like a book. Season both sides with salt and pepper and place it in a large resealable bag. Add half the buffalo sauce to the bag. Seal the bag and make sure the sauce is evenly coating the chicken. Set aside to marinate for 5 minutes.
Meanwhile, prepare the dressing. In a medium bowl, combine the yogurt, remaining 1 teaspoon garlic powder, 1 tablespoon of the dill, 2 tablespoons of the chives, half of the lemon zest and half of the lemon juice. Whisking constantly, stream in 1/4 cup olive oil and season with salt and pepper to taste. Set aside.
Add a healthy glug of oil to a large heavy-bottom skillet and set over medium-high heat. Once smoking, add half the chicken cook until the exterior is crispy and an instant-read thermometer registers 165 degrees F when inserted into the center of the breasts, about 5 minutes per side. Transfer to a plate and repeat with the remaining chicken.
Meanwhile, prepare the celery salad. In a medium bowl, combine the sliced celery and leaves, remaining lemon zest and juice, remaining 1 tablespoon dill and remaining 2 tablespoons chives. Drizzle with 1/4 cup olive oil, season with salt and pepper to taste and toss to coat.
To serve, place a couple spoonfuls of yogurt sauce on the bottom of each dinner plate and use the back of a spoon to create a swoosh in each. Brush the chicken with remaining Buffalo sauce and slice into strips. Place some chicken on top of the yogurt sauce, drizzle more sauce around the plates, top the chicken with celery salad and garnish with blue cheese if using. Serve immediately.