Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1/4 cup hot sauce
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 6 cups mixed greens
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup chopped red onion
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together hot sauce, olive oil, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper.
3. Add chicken breasts to the bowl and toss to coat.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Remove chicken from grill and let rest for 5 minutes.
6. Slice chicken into strips.
7. In a large mixing bowl, combine mixed greens, blue cheese, celery, carrots, and red onion.
8. Add sliced chicken to the bowl and toss to combine.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 22g
- Carbohydrates: 8g
- Protein: 23g
Substitutions for ingredients:
- Hot sauce can be substituted with buffalo sauce or sriracha.
- Blue cheese can be substituted with feta or goat cheese.
- Mixed greens can be substituted with romaine lettuce or spinach.
Variations:
- Add avocado or cherry tomatoes for extra flavor and nutrition.
- Use leftover grilled chicken or rotisserie chicken for a quicker meal.
- Make a vegetarian version by substituting chicken with roasted chickpeas or tofu.
Tips and tricks:
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Toss the salad with the dressing just before serving to prevent the greens from wilting.
- Adjust the amount of hot sauce to your desired level of spiciness.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat chicken in the microwave or on the stovetop before adding it to the salad.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra blue cheese crumbles and chopped celery.
Pairings:
- Serve with a side of garlic bread or cornbread.
Suggested side dishes:
- Roasted sweet potatoes or butternut squash.
- Grilled corn on the cob.
Troubleshooting advice:
- If the chicken is sticking to the grill, brush it with a little oil before grilling.
- If the salad is too spicy, add more mixed greens or blue cheese to balance the heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
Food history:
- Buffalo chicken originated in Buffalo, New York in the 1960s and has since become a popular flavor for wings, dips, and salads.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A