Buffalo Chicken Salad

Adding to the list of happy surprise recipes: Buffalo Chicken Salad. For a husband who enjoys his buffalo wings, I thought there must be a better take (minus the little wing part). So I started experimenting in the kitchen and quickly realized we did not have the hot sauce I thought we did. What did we have? Tabasco. And come to find out, Tabasco-marinated chicken is delicious. 

And Tabasco-marinated chicken on top of crunchy iceberg lettuce with avocado and bacon and tomatoes…and a really yummy Blue Cheese Dressing? A new favorite. It feels like fall and football, but it’s still light enough for our hot weather. For football weekends, you might consider making the chicken and the dressing, and setting it all out with some celery for dipping. A healthier (and to my taste, much-improved) version of the old standby buffalo wings.

Buffalo Chicken Salad includes Tabasco-marinated chicken on top of crunchy iceberg lettuce with avocado and bacon and tomatoes…and a really yummy Blue Cheese Dressing. It feels like fall and football, but it’s still light enough for our hot weather. (Photo: Andria Dilling)

Buffalo Chicken Salad

1/3 cup Tabasco
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
½ tablespoon garlic powder
½ tablespoon paprika
2 pounds boneless, skinless chicken breasts, cut into 1 ½-inch cubes
1 tablespoon olive oil
6 cups chopped iceberg lettuce
1 cup halved cherry tomatoes
4 scallions, chopped
¼ cup chopped cilantro
½ cup crumbled, cooked bacon
1 large avocado, chopped
Blue Cheese Dressing, recipe below

Stir together the hot sauce, honey, lime juice, salt, pepper, garlic powder, and paprika in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 1 hour.

Warm the olive oil in a large, heavy skillet over medium-high heat. Use a slotted spoon to shake off any excess marinade from the chicken, and add it to the skillet in a single layer. Cook for about 5 minutes, or until the chicken begins to brown. Turn the pieces and cook for another 5 minutes or so to brown all sides of the chicken. Transfer the chicken pieces to a plate.

In a large bowl, toss the lettuce, tomatoes, scallions, and cilantro. Top with the chicken, bacon, avocado, and Blue Cheese Dressing.

Blue Cheese Dressing

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
½ teaspoon Dijon mustard
Kosher salt and freshly ground pepper
3 ounces crumbled blue cheese

Stir all the ingredients together in a small bowl. Cover and refrigerate until ready to serve.