Buffalo Chicken Salad with Bacon and Blue Cheese


  • 4 slices bacon
  • 9 ounces cubed cooked chicken
  • 1 pinch salt and ground black pepper to taste
  • 3 tablespoons Buffalo wing sauce (such as Frank’s RedHot®)
  • 2plum tomatoes, seeded and chopped
  • 4radishes, diced
  • 1 ½ cups chopped romaine lettuce
  • ½ cup diced cucumber
  • 1 stalk celery, sliced
  • 2 slices red onion, chopped
  • ¼ cup crumbled blue cheese
  • 3 tablespoons blue cheese salad dressing, or to taste
  • Directions

  • Step 1

    Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.


  • Step 2

    Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.

  • Step 3

    Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.

  • Cook's Notes:

    Cook the chicken in olive oil instead of bacon fat, if preferred.

    Use any salad greens you like.

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