Recipe: Buffalo Chicken Salad
I have a confession to make – I don’t like chicken salad. In fact, I hate most chicken salad. It’s odd, too, because I like all other compound salads like egg salad (my dear mother made the best ever. EVER!), tabbouleh, tuna salad and potato salad in all it’s many incarnations. But chicken salad is at best tolerable and usually unpalatable. I especially detest those sweet chicken salads with fruit and nuts and sugar – that crap is more dessert than salad.
So I decided that since generations of cooks hadn’t done it I would just have to fix chicken salad. Here’s a chicken salad that is perfect for your next tailgate or March Madness party.
| Buffalo Chicken Salad |
- 4 cups diced boiled chicken
- 1 stalk celery, cut into 1/4-inch dice
- 1 carrot, shredded
- 2/3 cup mayonnaise
- 1/3 cup Ranch or Bleu Cheese dressing
- 2 TBL Frank’s Red Hot or other cayenne-based hot sauce
- Mix all ingredients thoroughly.
- Refrigerate at least two hours before serving.
The leaves from your celery would make a great garnish for this chicken salad as would a few bleu cheese crumbles.
Serve as a wrap, on a leaf of lettuce or in a toasty baguette. Or just throw it in a bowl with a sleeve of saltines next to it.
Video Recipe: Bangkok Wings
Here is a visualization of a recipe that I have published HERE before, Bangkok Wings. Hey, if you’re too lazy to click that link to get the recipe don’t worry. I’ve got your back. It’s also below the video. You’re welcome.
| Bangkok Wings |
- Bangkok Sauce
- 1/4 cup Sriracha (Thai hot sauce)
- 1/4 cup canola oil
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon five spice
- 2 tablespoons crushed garlic
Cilantro-Lime Dipping Sauce
- 1/2 cup sour cream or yogurt
- 1 tablespoon chopped cilantro
- 1 teaspoon lime juice
Wings
- 1 dozen wings
- 1 TBL celery salt
- Cilantro-Lime Dipping Sauce
- Stir and chill. Sour cream is better for Latin flavors and yogurt for Asian but either will work for both.
- Bangkok Sauce
- Stir together and you are ready to go.
- Wings
- Preheat oven to 400 degrees.
- Season wings with celery salt and roast for 45 – 50 minutes turning once.
- Remove from oven and immediately toss in Bangkok Sauce.
