WKYT - Chef Walter - Recipes

Buffalo Chicken Salad Tuesday, June 15, 2010


1 lb chicken tenders, cut into 3 pieces each
3 TBSP hot sauce (you choose your favorite)
½ cup crumbled blue cheese
¼ cup reduced fat sour cream
¼ cup 2 % milk
¼ cup low fat mayonnaise
1 bag romaine hearts lettuce
1 cup matchstick carrots


Coat a non stick skillet with cooking spray and heat over medium heat. Add chicken tender pieces and cook, stirring, until they have lost their color. Turn out into a bowl with the hot sauce and stir to coat completely. Set aside. In a small bowl mix together blue cheese, milk, sour cream and mayonnaise. Place the greens and carrots in a large bowl. Drizzle with blue cheese dressing and toss to mix. Sprinkle chicken over top to serve.


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