Wednesday, July 1, 2015

Summer Salads, Part 1


Here's a cool salad with a little kick to it. It won't keep well the next day, but it will be fun while it lasts!

Layered Buffalo Chicken Salad


6 cups shredded deli rotisserie chicken
1 cup ranch dressing
1/2 cup hot sauce
1 cup sliced celery
2 cups crumbled blue cheese (8 oz)
5 cups shredded romaine lettuce
2 cups grated peeled carrots


In large bowl, toss chicken, dressing, and hot sauce.

In 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to the bowl, being careful to keep sides of bowl clean. Top with sliced celery, then half the blue cheese, focusing efforts around outside of bowl. Top with romaine, then carrots, then remaining blue cheese.

Recipe notes: If you like it spicy, add an extra 1/4 cup of hot sauce to the chicken. It won't change the consistency dramatically.

Serves 16.

Source: Betty Crocker. You can find it here.

Notes: I really liked this. We served this as a side dish, but this is a perfect main course salad. We tossed the salad to make it easier to serve. This was perfect for summer!

1 comment:

  1. I had wanted to try this one for a long time and it was good to finally get to taste it. It really could be a salad to take to a pot luck and just mix it there. Good recipe.