True confession time, culinary style: I don’t love wings. I want to love them, I like the spicy flavors with the cool of the dip, the whole concept. I just don’t like the bones. Or the wing meat. And I really can’t stand the errant cartilage or whatever. Lastly, I especially don’t like sucking on bones in public – even if everyone else is doing it. I rarely order ribs for this same reason. We all have wacky dining hang-ups and survive this crazy world. And then someone was talking about wings on twitter and it made me crave them, but I knew I wouldn’t like them. So, I wandered into the kitchen and made this.
The hot sauce gives the salad is a not to buffalo wings, the blue cheese represents the traditional dipping sauce and the celery gives a bit of a crunch. I think this would also be fantastic pureed and used as a dip. It is way better than wings. No bones!
Buffalo Blue Chicken Salad
1/2 cup celery, diced
2 cups cooked chicken breast, chopped (leftover or poached is fine)
4 tablespoons blue cheese crumbles
1/2 tablespoon milk
2 teaspoons hot sauce, at least (I use Frank’s Red Hot)
1 medium tomato, cored and chopped
black pepper, a few grinds
lettuce, chopped (for serving, a lot or a little depending on how you want to do the bowl)
- Mix celery, chicken and 1 tablespoon of the blue cheese in a bowl. Set aside.
- In a small bowl or measuring cup, whisk together milk, remaining blue cheese, hot sauce, pepper and milk until blended.
- Taste and adjust spiciness – remember that when you mix the dressing with the rest of the ingredients, it will dull the spiciness a bit, so make it slightly hotter than you want the salad to taste.
- Pour the dressing over the chicken and celery and mix to combine. Refrigerate for an hour or two to let the flavors combine.
- To serve: Place lettuce in a bowl, place a scoop of chicken salad on top, sprinkle with tomatoes. Serve with hot sauce on the side.