Canyon Ranch Buffalo Chicken Salad

Canyon Ranch Corporate Chef Scott Uehlein shows you how to create a delicious, easy, healthy game-day party dish, Buffalo Chicken Salad.   Who needs those messy bones and sticky fingers and fat calories? This has all of the flavor of wings, plus flavor and sophistication.


Canyon Ranch Buffalo Chicken Salad
A game day favorite
Courtesy of:
In: Party
Recipes: Entree
Serves: 4
Buffalo Sauce
  • 2/3 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 2/3 cup diced onion
  • 3 garlic cloves, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons red chili flakes
  • 2 teaspoons sea salt
  • 3/4 cup white distilled vinegar
  • 3/4 cup water
  • 1/4 cup unsalted butter
  • 4 skinless chicken breast halves, boned and defatted
  • 1/3 cup buttermilk
  • Pinch freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • Pinch freshly ground black pepper
  • 1 large carrot, cut into 2-inch x 1/2-inch sticks
  • 1 large cucumber, cut into 2-inch x 1/2-inch sticks
  • 2 stalks celery, cut into 2-inch by 1/2-inch sticks
  • 4 cups green leaf lettuce
  • 1/2 cup Bleu Cheese Salad Dressing
Bleu Cheese Dressing
  • 2/3 cup buttermilk
  • 1/3 cup canola oil mayonnaise
  • 1/2 cup nonfat sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 1/4 teaspoons dry mustard
  • 1 1/4 teaspoons granulated garlic
  • 1 1/4 teaspoons onion powder
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1 tablespoon white wine
  • 1/2 cup crumbled bleu cheese or Roquefort cheese
  1. Combine all ingredients except for butter in medium saucepan. Bring to a boil, reduce heat to a simmer and cook until vegetables are soft and liquid has reduced by half. Cool slightly and place in blender. Add butter and puree until smooth. Refrigerate.
  2. Pound chicken breasts to 1/2 inch thick. Combine buttermilk and pepper in a shallow bowl. Add chicken and marinate for at least 2 hours.
  3. Heat olive oil in a large sauté pan over medium heat. In a shallow bowl, combine flour, paprika, salt and 2nd pepper. Mix well. Dredge chicken breasts in seasoned flour and place in hot pan. Sauté over medium heat until golden brown on each side, about 3 to 5 minutes. If necessary, transfer to 400° to finish cooking.
  4. In a medium bowl, combine all dressing ingredients except for cheese and mix well. Add cheese and gently stir to combine.
  5. Divide carrots, cucumber and celery stick into 4 equal portions. Place 1 cup greens on bottom of a large plate. Top with carrots, cucumber and celery sticks. Drizzle with 2 tablespoons bleu cheese dressing. Slice each chicken breast and place over vegetables. Top with 2 tablespoons buffalo sauce.
1 chicken breast per serving is so much tidier than all those wings!
By the Numbers
Serving size: 1 | Cal: 405g | Fat (g): 14g | Carbs (g): 35g | Sodium (mg): 656mg | Fiber (g): 4g | Protein (g): 34g | Chol (mg): 86g

January 28, 2013 | | Tags:

One thought on “Canyon Ranch Buffalo Chicken Salad

  1. Barbara says:

    Very good.

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