Buffalo Chicken Salad with Blue Cheese and Celery
By Joe
Source: Serious Eats — Julia Levy, Buffalo Chicken Salad.
A buffalo chicken salad recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. For the Chicken: in a mid-sized bowl, beat together hot sauce and lemon juice. Tip in chicken and turn to coat uniformly. Leave to stand at room temperature for 30 minutes. Heat oven to broil with rack 15 cm from heat source and line a rimmed baking tray with aluminum foil. Take out chicken from marinade, letting any excess marinade drip back in the dish. Arrange chicken so it sits level on ready baking tray. Broil till a thermometer inserted in the thickest part of the thigh registers 75°C (77ºC), 10 to 12 minutes. Leave to rest 5 minutes. Slice chicken against this grain. For the Blue Cheese Dressing: in a mid-sized bowl, beat together blue cheese, mayonnaise, sour cream, buttermilk, vinegar, plus salt while that is happening. Season with pepper till it tastes right, along with extra salt, if wanted. Put a lid on and chill till ready to use. For the Buffalo Dressing: in a mid-sized bowl, beat together hot sauce, oil, brown sugar, plus lemon juice. Add salt till it tastes right till it tastes right. Put a lid on and chill till ready to use. For this Salad: Using a vegetable peeler, peel carrots lengthwise in order to create long ribbons. Cover carrot ribbons using damp kitchen towel plus keep to one side till ready to use. Toss together romaine, cabbage, carrot ribbons, and blue cheese dressing (1/2 cup) in a big bowl. Arrange on a big platter. Top using celery, tomatoes, cucumber, red onion, avocado, plus sliced chicken. Drizzle using blue cheese dressing plus Buffalo dressing, add salt and pepper till it tastes right till it tastes right. Serve.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Source of protein: 4.7 g protein per 100 kcal, about 19% of energy (needs ≥ 12%)
- Low sugars: 2.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 327 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.9 g per serving
5.8 % of the 50 g daily maximum · 11.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 472 kcal |
| Protein | 22 g |
| Carbohydrate | 16.7 g |
| of which sugars | 9.4 g |
| of which free sugars | 2.9 g |
| Fat | 36.2 g |
| of which saturates | 9.5 g |
| Fibre | 5.5 g |
| Salt | 3.23 g |
Protein per 100 kcal
4.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
