Buffalo Chicken And Blue Cheese Salad
Buffalo Chicken And Blue Cheese Salad With Castello Traditional Danish Blue
Servings: 4
Ingredients
For the White Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 1-2 tbsp Maple syrup or honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning
For the Buffalo Chicken:
- 2 (6-8 oz) boneless skinless chicken breasts
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 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 (4.4 oz) pack Castello Traditional Danish Blue Cheese, crumbled or sliced
Instructions
For the dressing:
- In a bowl, whisk all ingredients together until blended. Store in airtight container until ready to use.
For the Buffalo Chicken Bites:
- Cut chicken breast into 1-1 1/2 inch cubes. Season with salt, pepper and oregano. Add 1 tbsp olive oil and toss to coat.
- Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add chicken pieces, making sure there is some space in between each one. Cook for 3-4 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.
- Wipe grease off the pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.
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. Enjoy!
Nutrition
Calories: 530kcal | Carbohydrates: 15g | Protein: 26g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 1509mg | Potassium: 941mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6940IU | Vitamin C: 18.8mg | Calcium: 63mg | Iron: 1.8mg