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Buffalo Chicken Salad


4 skinless, boneless chicken
1 ; breast halves
1 tbsp melted unsalted butter
3 tbsp olive oil
2 tsp tabasco sauce
1 salt and pepper, to taste
2 tbsp fresh orange juice
1/2 tsp dijon mustard
1/2 tsp sugar
1 cup celery, diced 1/4
1 cup carrots, diced 1/4
1 cup red radishes, diced 1/4
1 cup seedless cucumber, diced 1/4


1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
1/2 tsp cider vinegar
1/2 tsp fresh lemon juice
1 dash tabasco sauce
1/2 tsp finely chopped onion
1 pinch finely chopped garlic
1 salt and pepper, to taste
1 tsp chopped parsley
2 tbsp chopped flat-leaf parsley

Recipe by: Sheila Lukins 1. Rinse the chicken breasts, pat dry and
place in a bowl. Toss with the butter, 1 tablespoon olive oil,
Tabasco, salt and pepper. Marinate, covered, at room temperature for
30 minutes or in the refrigerator for 2 to 3 hou rs.

2. For the vinaigrette, combine the orange juice, mustard, sugar,
salt a nd pepper to taste, and the remaining 2 tablespoons olive oil.
Set aside.

3. Grill chicken over high heat, 3 inches from the heat source, 4 to
5 minutes per side or until cooked through. Slice chicken through
the mid dle lengthwise from left to right.

4. To serve, toss the celery, carrots, radishes and cucumber in a
bowl w ith the reserved vinaigrette. Divide the salad among 4 plates.
For each se rving, place the bottom half of a chicken breast on top
of the salad; lay the t op breast half at a slight angle atop.
Dollop each with a generous tablesp oon of the Blue Cheese Sauce.
Sprinkle with parsley.

Per serving (without Blue Cheese Sauce): 352 calories; 7g
carbohydrates; 4Og protein, 18g fat; 113mg cholesterol.

For the Blue Cheese Sauce: Fold the sour cream and mayonnaise
together in a bowl. Add the blue cheese and fold gently 97 do not
mash the cheese. Fold in the remaining ingredients and adjust the
seasonings to taste.

Yield: 12 tablespoons. Per tablespoon: 49 calories; 1g
carbohydrates; 1g protein; 5g fat, 4mg cholesterol

This recipe was inspired by the famous buffalo chicken wings that
origina- ted in 1964 at The Anchor Bar in Buffalo, N.Y. Add more hot
sauce to the marinade as desired.

Published in Parade Magazine 5/17/98

Submitted by [email protected]


Servings: 4



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