Ree Drummond’s 5-Star Buffalo Chicken Salad 🌟🔥🥗 The Pioneer Woman | Food Network

Ree Drummond’s buffalo chicken salad has crispy chicken tossed in hot sauce with cool blue cheese dressing and crunchy greens for the ultimate easy lunch or dinner.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Buffalo Chicken Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 25 min

Ingredients

1 boneless skinless chicken breast
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper
1/2 cup cayenne hot pepper sauce
4 cups salad greens, such as romaine or mixed greens
Fast Blue Cheese Dressing, recipe follows
Blue cheese crumbles, for topping
Celery hearts with leaves intact, for serving

Fast Blue Cheese Dressing
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup sour cream
Dash of Worcestershire sauce
1/3 cup blue cheese crumbles
Salt and pepper

Directions

Carefully slice the chicken breast in half from top to bottom to create two thinner, similarly sized pieces.

Heat butter and olive oil in a small skillet over medium-high heat. Season chicken with salt and pepper, then pan-fry on both sides until cooked through and golden brown. Remove chicken from the skillet and pour off any excess fat or oil, leaving the pan uncleaned.

Return chicken to the skillet and pour hot sauce over the top. Turn chicken to coat both sides and let it sit in the sauce while preparing the salad.

Toss salad greens with enough Fast Blue Cheese Dressing to lightly coat. Divide salad between two bowls and sprinkle with blue cheese crumbles.

Slice chicken into thin pieces and arrange over the salads. Dip slices back into the sauce if needed for extra flavor. Top with additional blue cheese crumbles and serve with celery hearts.

For the Fast Blue Cheese Dressing, combine mayonnaise, milk, sour cream and Worcestershire sauce in a bowl. Stir in blue cheese crumbles and season with salt and pepper.

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Ree Drummond’s 5-Star Buffalo Chicken Salad 🔥🥗 The Pioneer Woman | Food Network


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