Buffalo Chicken Salad
Modern meal prep meets a classic sports-night menu in this no-cook take on spicy Buffalo wings with blue-cheese dressing and crudités. Shredded chicken meat from your double-bird night is combined with the satisfying crispness of iceberg lettuce, celery for crunch and corn niblets for sweetness. You’ll want to reuse the thick and creamy blue-cheese dressing […]
Ingredients
- 2 oz (55 g) blue cheese, crumbled
- 1/2 cup (125 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp parsley, finely chopped
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) honey
- 1 small garlic clove, finely chopped
- Hot sauce, to taste (see note)
- 4 cups (680 g) leftover cooked chicken, shredded
- 1 small iceberg lettuce, cut into thin wedges
- 2 celery stalks, thinly sliced
- 1/2 cup (75 g) frozen corn kernels, thawed
- 1/4 cup (10 g) parsley, finely chopped
Instructions
- Combine all of the ingredients in a bowl. Season with salt and pepper.
Modern meal prep meets a classic sports-night menu in this no-cook take on spicy Buffalo wings with blue-cheese dressing and crudités. Shredded chicken meat from your double-bird night is combined with the satisfying crispness of iceberg lettuce, celery for crunch and corn niblets for sweetness. You’ll want to reuse the thick and creamy blue-cheese dressing as a dip, while the hot sauce is, to our minds, an anytime food.