Buffalo Chicken and Blue Cheese Salad

Ingredients for 4 servings

For the White Balsamic Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1-2 tablespoons maple syrup or honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning

For the Buffalo Chicken:

  • 2 (6-8 oz) boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 4 tablespoons buffalo hot sauce

For the salad:

  • 6 cups chopped romaine lettuce
  • 8 mini cucumbers, sliced into thin rounds
  • 2 cups grape tomatoes, cut in half
  • 1 medium purple onion, chopped
  • 1 (4.4 oz) package Castello Traditional Danish Blue Cheese, crumbled or sliced
Buffalo Chicken and Blue Cheese Salad


For the dressing:

  1. In a bowl, whisk all ingredients together until blended. Store in airtight container until ready to use.

For the Buffalo Chicken Bites:

  1. Cut chicken breast into 1-1 1/2 inch cubes. Season with salt, pepper and oregano. Add 1 tablespoon olive oil and toss to coat.
  2. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add chicken pieces, ensuring there is some space in between each one. Cook for 3 to 4 minutes per side, until no longer pink, the outside turns golden and thermometer registers 165°F. Transfer chicken to a plate, lined with paper towel.
  3. Wipe grease off the pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.

For the salad:

  1. In a large bowl, add lettuce, tomatoes, cucumbers, onions, blue cheese and buffalo chicken bites. Pour dressing on top and toss to combine. 

Recipe courtesy of Cooking LSL.

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