Buffalo-Style Chicken and Walnut Salad

Buffalo-Style Chicken and Walnut Salad

This buffalo chicken and walnut recipe has all the great flavor of your favorite game tme snacks, plus some added health beenfits.  Makes a great salad or wrap!

4
Servings
584
Calories Per Serving
Deliver Ingredients

Notes

Note:  Check out the salad dressing aisle, as well as the refrigerated case, for an assortment of blue cheese dressings.  The refrigerated dressings, in general, tend to be thicker, and richer in texture than the non-refrigerated ones.  Either type will work in this recipe.  If you want a yogurt-based alternative that’s lower in fat, see the suggestion that follows.

Variation:  To prepare the salad in wrap form, spread four 9 – 10-inch wraps (or large, soft flour tortillas), each with 1 tablespoon of additional blue cheese dressing.  Mound the dressed lettuce and celery mix across the center of each tortilla, then top with the halves or pieces of fiery hot walnuts and the spicy chicken strips.  Fold the sides of the wrap in slightly, then roll tightly to enclose the filling.   Cut the wrap in half on a diagonal slant.

Ingredients

  • 1 1/2 Cup (about 6 oz) cooked chicken breast strips, cut into 1-2 inch pieces
  • 1/2 Cup Fiery Hot Walnuts (see separate recipe) in halves or large pieces
  • 1/2 Teaspoon paprika
  • 1/3 Cup chopped Fiery Hot Walnuts (see separate recipe)
  • 6-7 Cups (1/2 head) iceberg lettuce, shredded OR 1 bag Romaine mix (about 10-12 oz)
  • 3 ribs celery, sliced in 1/2 inch pieces
  • 1/3 Cup crumbled blue cheese
  • 1/2 Cup blue cheese dressing
  • 1 Teaspoon Tabasco red pepper sauce

Directions

In a small bowl combine the chicken with the Tabasco and paprika and toss to coat the chicken evenly with the seasonings.  Set aside.

In a large bowl toss the lettuce with the celery.  Add the dressing and crumbled blue cheese and continue to toss the salad until the lettuce is coated with dressing.  Add the chopped walnuts and toss just to combine.  If you wish, transfer the salad to a large platter for serving.  Arrange the spicy chicken strips and the large walnut pieces on top of the salad.

Nutritional Facts

Total Fat
12g
17%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
76mg
25%
Carbohydrate, by difference
79g
61%
Protein
39g
85%
Vitamin A, RAE
56µg
8%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
113mg
11%
Choline, total
68mg
16%
Fiber, total dietary
5g
20%
Folate, total
221µg
55%
Iron, Fe
5mg
28%
Magnesium, Mg
74mg
23%
Manganese, Mn
1mg
56%
Niacin
19mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
389mg
56%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
2256mg
100%
Thiamin
1mg
91%
Water
322g
12%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.