Buffalo Chicken Salad With Blue Cheese Dressing | Oregonian Recipes
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Cooking tools:
- Fine-mesh sieve
- Meat tenderizer
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Wax paper
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Plate
- Refrigerator
Ingredients
- 1/4 cup plain nonfat yogurt
- 1/4 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- 1/2 teaspoon granulated sugar
- 1/3 cup crumbled blue cheese
- Salt
- freshly ground black pepper
- 1 pound boneless, skinless chicken breast halves
- 3 tablespoons hot sauce, plus more to taste (divided)
- 2 teaspoons olive oil
- 1 heart of romaine, cut across into 1-inch-wide strips (about 8 cups)
- 4 stalks celery, thinly sliced (about 1 cup)
- 2 medium carrots, coarsely shredded (about 1 cup)
- 2 green onions (green part only), thinly sliced
- 3 tablespoons crumbed blue cheese, for garnish
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