Buffalo Blue Cheese Chicken Salad
Prep Time
N/A
Cook Time
N/A
Total Time
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Servings
N/A
Difficulty
Moderate
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About this Recipe
The salad starts with an easy sheet pan chicken, pulled from a quick two-ingredient marinade of buttermilk and Buffalo Spice. Stay with the recipe proportions for a satisfying medium heat or fire it up with more Buffalo Spice.
The heat is complimented by the tang of apple cider vinegar and a pep of lemon crystal for a lively and versatile flavor.
This chicken is sure to be a staple around our house this summer and will do equally well on the grill. Then toss it together with all the other goodies and you've got a salad that really satisfies.
And just for fun: is it blue or bleu cheese?
Instructions
1
Preheat the oven to 375 degrees and line a sheet pan with parchment paper.
2
In a large bowl, whisk together the buttermilk and Buffalo Spice. Add the chicken thighs, turning each one in the marinade to thoroughly coat all the nooks and crannies.
3
Arrange the marinated thighs on the sheet pan and cook for 35 minutes, until the internal temperature of the meat reached 165 degrees.
4
Adjust the oven to broil, and blister the chicken for a few blackened bits, about 2-3 minutes. Remove the chicken from the pan and chop into bite sized bits, then drizzle them with the pan juices and set aside.
5
While the chicken is cooking, prepare the salad.
6
Wash, dry and rough cup the Romaine lettuce. Transfer the greens to a platter and toss with the chopped parsley.
7
Add the tomatoes around the edge of the platter, and arrange the Buffalo chicken in the center.
8
Top with green onions, bacon and blue cheese crumbles, a sprinkle of Provencal Salt and more parsley to garnish.
Ingredients
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