Buffalo Chicken Salad with Bacon and Blue Cheese

Ingredients

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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