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Buffalo chicken and Blue Cheese salad

Buffalo chicken and Blue Cheese salad

4 servings
Cheesy Salty


For the white balsamic vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar
  • 1 - 2 tbsp maple syrup or honey
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp italian seasoning

For the buffalo chicken:

  • 2 (6-8 oz) boneless skinless chicken breasts
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • 2 tbsp olive oil, divided
  • 1 tbsp butter
  • 4 tbsp 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 pack (4.4 oz) Castello® Traditional Danish Blue, crumbled or sliced


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

2. For the buffalo chicken bites: 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.

3. 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.

4. 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.

5. Wipe grease off the pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.

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