Un-Fried Buffalo Chicken Salad
Buttermilk and a small amount of blue cheese make a creamy dressing for this salad takeoff on traditional Buffalo chicken wings.
3/4 pound red potatoes, cut into 1/2-inch chunks
3 cloves garlic, minced
1/2 teaspoon rosemary, minced
1/2 teaspoon salt
2 cups water
3/4 pound skinless, boneless chicken breasts
1-1/4 cups buttermilk
1 tablespoon light mayonnaise
1 teaspoon Louisiana-style hot pepper sauce
1/4 cup crumbled blue cheese (1 ounce)
6 cups mixed greens
3 carrots, shredded
2 stalks celery, halved lengthwise and thinly sliced
1 In a medium pot of boiling water, cook the potatoes until tender, about 15 minutes. Drain.
2 Meanwhile, in a large skillet, combine the garlic, rosemary, salt, and water, and bring to a boil over medium heat. Reduce to a simmer, add the chicken, cover, and cook, turning once, until the chicken is cooked through, about 10 minutes. Transfer the chicken to a plate. When cool enough to handle, shred the chicken with your fingers.
3 In a large bowl, whisk together the buttermilk, mayonnaise, hot pepper sauce, and blue cheese. Add the potatoes, chicken, mixed greens, carrots, and celery, and toss to combine. Serve warm, at room temperature, or chilled.
Makes 4 servings.
Per serving: 269 calories, 5.5g total fat (2.2g saturated), 59mg cholesterol, 5g dietary fiber, 28g carbohydrate, 27g protein, 352mg sodium.