Buffalo Chicken Salad
I love Buffalo wings, and I’m not fond of making them at home. This salad has all the great, punchy flavours of the wings without the hassle of deep frying.
2 tbsp (30 mL) Sriracha 2 tbsp (30 mL) mayonnaise ½ tsp (2.5 mL) garlic powder ½ tsp (2.5 mL) sea salt 4 boneless, skinless chicken breast halves, 5-6 oz. (150-180 g) each ¾ cup (180 mL) crumbled blue cheese 1 cup (250 mL) sour cream ½ cup (125 mL) mayonnaise 1 tsp (5 mL) red wine vinegar 1 tsp (5 mL) lemon juice ½ tsp (2.5 mL) garlic powder ¼ tsp (1 mL) sea salt ½ tsp (2.5 mL) freshly ground black pepper 3 Romaine lettuce hearts, chopped into 1-inch (2.5 cm) pieces 1 cup (250 mL) ripe tomato cut into ½-inch (1.25 cm) cubes 2 small stalks celery, trimmed and thinly sliced on the diagonal 1 cup (250 mL) English cucumber cut into ½-inch (1.25 cm) cubes 1 ripe avocado, peeled, pitted and cubed
Stir the Sriracha, mayonnaise, garlic powder and salt together in a large bowl. Add the chicken and stir to coat it with the mixture. Cover and refrigerate at least a half-hour or up to overnight.
For the dressing, place half of the blue cheese in a bowl and mash it till pasty with a fork. Stir in the sour cream little by little to incorporate it with the cheese. Add the vinegar, lemon juice, garlic powder, salt and pepper. Mix well. Cover and refrigerate. Can be prepared up to a week in advance.
Preheat the grill or broiler to medium high. If using the broiler, arrange the chicken on a foil covered pan brushed with oil. Place 4-5 inches (1012.5 cm) under the broiler and cook for about 8-10 minutes, turning the chicken once until the chicken is browned in spots. The juices should run clear when the thickest part of the breast is pierced and an instant-read thermometer reads 160 F (70 C) Grill the chicken as above. Remove from the heat and let cool slightly. Chop the chicken into cubes.
Evenly distribute the Romaine on 4 plates or bowls and scatter the celery, avocado and cucumber on over it. Top with the chicken and pass the dressing separately.