Buffalo Chicken Salad With Blue Cheese Dressing | Oregonian Recipes

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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