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Buffalo chicken and blue cheese buttermilk chive salad


  • 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


  1. 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.
  2. Preheat your grill to medium-high
  3. 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.
  4. On a large cutting board, arrange the lettuce of your choice, then layer with the cucumbers, carrots, and celery.
  5. To make the salad dressing mix the buttermilk, mayo, blue cheese, lemon zest, lemon juice, onion powder, chives, salt, and pepper.
  6. To serve, divide salad onto plates and place chicken on top. Enjoy! 

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