Buffalo Chicken Salad

Buffalo Chicken Salad


  • 1 chicken breast without skin and bone
  • Louisiana hot sauce 50 ml
  • Mayonnaise 150 ml
  • Sour cream 3 tablespoons
  • Milk 70 ml
  • Worcestershire sauce 1 teaspoon
  • Blue cheese 200 g
  • Butter 30 g
  • Romaine lettuce 70 g
  • Salad greens 70 g
  • Celery leaves 30 g
  • Olive oil
  • Salt
  • Pepper

Cooking Instructions:

  1. Start by heating the pan. Then, put 30 g of butter into the pan. Next, drizzle some olive oil.
  2. While the butter is melting, take a boneless and skinless chicken breast and cut it in halves to be cooked a bit faster. Season the chicken with salt and pepper. Place the chicken into the pan and cook on both sides until golden. When cooked, cover the chicken with Louisiana hot sauce. Then, slice the chicken.
  3. Next, cook the blue cheese dressing. Place 150 ml of mayonnaise into a bowl, then, add 3 tablespoons of sour cream, 70 ml of milk. Whisk to make it smooth. Then, add a teaspoon of Worcestershire sauce and 150 g of blue cheese. Give that a really good mix. Add a pinch of black pepper and whisk again.
  4. Next, take some romaine lettuce and cut off the tough end. Cut the lettuce roughly and place into a separate bowl. Add a mix of greens to the lettuce. Mix that up. Pour some dressing over the top and mix. The dressing that is left over can be used as a dipping sauce for vegetables.
  5. Now, assemble your salad. Cut some greens with the blue cheese sauce into the serving bowl. Put the chicken over the top. Sprinkle some blue cheese over the top. Decorate with celery leaves.

See: Other Chicken Recipes by Gordon Ramsay

See: Other Salad Recipes by Gordon Ramsay

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active