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90% would make again

Franks RedHot® Buffalo Chicken Chopped Salad

February 27, 2020
Franks RedHot® Buffalo Chicken Chopped Salad

Ingredients

for 4 servings

  • 4 boneless, skinless chicken thighs
  • ½ cup Frank’s RedHot® Buffalo Sauce (120 mL), divided plus 3 tablespoons

Buttermilk Blue Cheese Dressing

  • ½ cup full-fat greek yogurt (145 g)
  • ¼ cup mayonnaise (60 g)
  • 1 tablespoon lemon juice
  • ⅓ cup buttermilk (80 mL)
  • 2 tablespoons fresh chives, thinly sliced
  • 4 oz crumbled blue cheese (450 g)
  • ½ teaspoon kosher salt, plus more taste
  • 1 pinch freshly ground black pepper

For Serving

  • 1 large head romaine lettuce, chopped
  • 3 celeries, thinly sliced, leaves reserved for garnish
  • 3 medium carrots, peeled and thinly sliced
  • 1 cup grape tomato (200 g), halved
  • 1 oz crumbled blue cheese (30 g)
  • fresh chive, thinly sliced
  • fresh dill, chopped

Nutrition Info

  • Calories 448
  • Fat 29g
  • Carbs 16g
  • Fiber 3g
  • Sugar 11g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine the chicken thighs and ½ cup (120 ml) Frank’s RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
  2. Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
  3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  4. Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
  5. Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank’s RedHot® Buffalo Sauce.
  6. Assemble the salads: Add ½ cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
  7. Enjoy!

Ingredients

for 4 servings

  • 4 boneless, skinless chicken thighs
  • ½ cup Frank’s RedHot® Buffalo Sauce (120 mL), divided plus 3 tablespoons

Buttermilk Blue Cheese Dressing

  • ½ cup full-fat greek yogurt (145 g)
  • ¼ cup mayonnaise (60 g)
  • 1 tablespoon lemon juice
  • ⅓ cup buttermilk (80 mL)
  • 2 tablespoons fresh chives, thinly sliced
  • 4 oz crumbled blue cheese (450 g)
  • ½ teaspoon kosher salt, plus more taste
  • 1 pinch freshly ground black pepper

For Serving

  • 1 large head romaine lettuce, chopped
  • 3 celeries, thinly sliced, leaves reserved for garnish
  • 3 medium carrots, peeled and thinly sliced
  • 1 cup grape tomato (200 g), halved
  • 1 oz crumbled blue cheese (30 g)
  • fresh chive, thinly sliced
  • fresh dill, chopped

Nutrition Info

  • Calories 448
  • Fat 29g
  • Carbs 16g
  • Fiber 3g
  • Sugar 11g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine the chicken thighs and ½ cup (120 ml) Frank’s RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
  2. Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
  3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  4. Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
  5. Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank’s RedHot® Buffalo Sauce.
  6. Assemble the salads: Add ½ cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
  7. Enjoy!
Franks RedHot® Buffalo Chicken Chopped Salad

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