Buffalo chicken and blue cheese buttermilk chive salad
Spicy and creamy come together for this refreshing salad.
YIELDS
4
Ingredients
- 600g chicken breast fillets
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup buttermilk
- 1 cup Buffalo sauce
- 6 cups lettuce
- 2 small cucumbers, thinly sliced
- 1 cup carrots, shredded
- 2 stalks celery, top leaves chopped
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup blue cheese, crumbled
- 1 lemon, zested
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1/4 cup chives, finely chopped
- Salt and black pepper, to taste
Directions
- In a plastic food storage bag place the chicken, garlic and onion powder, salt, pepper, buttermilk, and buffalo sauce. Allow marinating for at least an hour or overnight in the fridge.
- Preheat your grill to medium-high
- Place the chicken filets on the grill and cook about four to six minutes per side or until fully cooked through. Remove from the grill and reserve.
- On a large cutting board, arrange the lettuce of your choice, then layer with the cucumbers, carrots, and celery.
- To make the salad dressing mix the buttermilk, mayo, blue cheese, lemon zest, lemon juice, onion powder, chives, salt, and pepper.
- To serve, divide salad onto plates and place chicken on top. Enjoy!
