Buffalo Chicken Salad

Ingredients and Weight:

• 3 boneless, skinless chicken breasts (about 1 pound)
• 1 cup hot sauce, such as Frank's RedHot
• 1/2 cup butter, melted
• 1/4 cup brown sugar
• 1/4 cup white vinegar
• 1/2 cup blue cheese crumbles
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/4 cup chopped red onion
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2/5 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Place chicken breasts on a baking sheet and bake for 20 minutes, or until cooked through.
3. In a large bowl, combine the hot sauce, butter, brown sugar, and white vinegar.
4. Once the chicken is cooked, shred it into bite-sized pieces and add it to the bowl with the sauce. Stir to coat.
5. Add the blue cheese crumbles, celery, carrots, red onion, mayonnaise, and sour cream. Season with salt and pepper to taste.
6. Stir until well combined.

Nutritional Information:

• Calories: 350 per serving
• Fat: 20 grams
• Protein: 25 grams
• Carbohydrates: 15 grams

Dish Characteristics:

• Spicy and tangy flavor
• Creamy and crunchy texture
• Perfect for a light lunch or dinner
• Can be served on a bed of lettuce or as a dip with bread

User Comments:

• "This salad is so delicious! The buffalo sauce gives it a great kick of heat, and the blue cheese crumbles add a nice creamy contrast."
• "I love that this salad is so versatile. I've served it on a bed of lettuce, as a dip with bread, and even as a topping for tacos."
• "This is a great recipe to use up leftover chicken. It's so easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• If you don't have hot sauce, you can use a combination of cayenne pepper and Sriracha.
• For a milder flavor, reduce the amount of hot sauce.
• If you don't have blue cheese crumbles, you can use feta cheese or goat cheese instead.
• Serve the salad immediately, or refrigerate it for later.