Buffalo Chicken Salad with Celery and Blue Cheese

Ingredients

• 3 cups pulled cooked chicken (510 g)
• 1/2 cup mayonnaise (112 g)
• 1/3 cup plain Greek yogurt (80 g)
• 1/4 cup cayenne hot sauce (60 g)
• 2 celery stalks, finely diced (100 g)
• 1 large carrot, finely diced (80 g)
• 1/2 cup crumbled blue cheese (70 g)
• 3 scallions, thinly sliced (45 g)
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper

Instructions

1. Pull the chicken. Pull cooled chicken across the grain into broad, short strands, checking for skin, cartilage, and small bones. Place it in a wide mixing bowl. A mix of white and dark meat gives stored.
2. Round out the hot sauce. Whisk hot sauce with melted butter, lemon juice, and garlic powder. Let this mixture stand for 2 minutes so it is warm, not hot. Whisk in mayonnaise, yogurt, salt, and pepper until the.
3. Prepare the crunch. Dice celery and carrot into pieces smaller than 1/4 inch and slice scallions thinly. Dry the vegetables if any moisture remains on the board. Small pieces stay distributed among the chicken instead of.
4. Fold in two stages. Add celery, carrot, scallions, and half the blue cheese to the chicken. Spoon over three-quarters of the dressing and fold gently. Add only enough remaining dressing to coat dry strands. The vegetables and.
5. Let the heat settle. Cover and refrigerate for 10 minutes within the preparation time. Stir once and taste. Cold dulls both salt and chile heat, so make the final adjustment now rather than adding extra sauce before.
6. Portion and finish. Divide into 6 containers or a broad serving bowl. Scatter the remaining blue cheese on portions served immediately. For packed lunches, keep that garnish and any lettuce separate. The salad remains crispest when.

Notes

• Use the visual texture cues in the instructions instead of relying on the timer alone for every stage.
• Refrigerate leftovers for 4 days, and freeze only the suitable components for up to 2 months.
• Measure wet additions carefully because extra liquid changes how the finished filling, sauce, or coating holds.

Nutrition Facts