In past posts I have mentioned my deep affection for all things with Buffalo sauce and Blue Cheese. I adore it. Almost unnaturally so. So, when I needed to use up some leftover grilled chicken breasts, I remembered this recipe from my beloved Cook’s Country magazine and decided to make it. Oh.my.goodness. This chicken salad is just awesome. This is not the kind of chicken salad that is lettuce with chicken on it. This is the yummy, creamy, bad for you kind that you put on white bread and snarf down. It is filled with chicken, blue cheese, mayo, hot sauce AND blue cheese dressing. This is not gourmet food people. This is comfort food and it is ROCKIN’. If you have some leftover chicken from all that summertime grillin’ I know you are doing, then try this chicken salad. You will be so happy.
Buffalo and Blue Cheese Chicken Salad
from Cook’s Country magazine June 2007
|1/4||cup crumbled blue cheese (or more!)|
|3||tablespoons hot sauce (Use MORE!! And, use Frank’s)|
|2||tablespoons bottled blue cheese salad dressing (We used Naturally Fresh)|
|2||celery ribs chopped|
|5||cups cooked boneless, skinless chicken breast, chopped|
|Salt and pepper|
Combine mayonnaise, cheese, hot sauce, dressing, celery, and carrot in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.