BBQ Buffalo Chicken Chopped Salad

Name: BBQ Buffalo Chicken Chopped Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: ¼ cup buttermilk; ¼ cup plain whole-milk; Greek yogurt; 2 tablespoons cider vinegar; 2 tablespoons mayonnaise; ¼ teaspoon kosher salt; ⅛ teaspoon ground black pepper; % cup crumbled blue cheese (about 1½ ounces); ½ cup cayenne pepper sauce, such as Frank's RedHot®; 2 tablespoons unsalted butter; 1 teaspoon kosher salt; 1 teaspoon sweet paprika; ½ teaspoon ground black pepper; 2 boneless, skinless chicken breast halves, each 6 to 8 ounces; Kosher salt and ground black pepper; 1 large ear corn, shucked and silk removed; Extra-virgin olive oil; 1 head romaine lettuce or 2 romaine hearts, cut crosswise into bite-size strips (about 8 cups); 2 celery ribs, thinly sliced crosswise; 1 medium carrot, peeled and coarsely grated; ½ cup grape tomatoes, halved (or quartered if large); 2 tablespoons finely chopped fresh chives

8 steps

Prep:20minCook:12min

Updated at: Sun, 14 Jul 2024 00:22:54 GMT

Ingredients

4 servings

Instructions

Step 1

In a small bowl whisk together all the dressing ingredients except the blue cheese until well mixed. Stir in the cheese. Cover and refrigerate until ready to assemble the salad.

Step 2

In a small saucepan, stir together all the Buffalo sauce ingredients over low heat on the stove until the butter melts. Remove from the heat and let cool for a few minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F).

Step 3

Place the breasts between two large sheets of plastic wrap. Using the bottom of a small, heavy skillet or the flat side of a meat mallet, pound the breasts to an even ½-inch thickness. Divide the Buffalo sauce in half. Reserve half for the salad and use the other half to coat the breasts evenly. Season with salt and pepper.

Step 4

Brush the cooking grates clean.

Step 5

Lightly brush the corn with oil. Grill the corn over direct medium heat, with the lid closed, until slightly charred and softened a bit, about 10 minutes, turning occasionally. Meanwhile, grill the chicken over direct medium heat until firm to the touch and opaque to the center, 6 to 8 minutes, turning once.

Step 6

Transfer the chicken to a cutting board and cut into bite-size pieces.

Step 7

Lay the ear of corn flat on the cutting board and, using a sharp knife, slice along the length to remove the kernels, rotating the ear after each cut until all the kernels are removed.

Step 8

Combine the corn, lettuce, celery, carrot, and tomatoes in a serving bowl. Add about ½ cup of the dressing and toss to combine. Mound the chicken in the center of the salad and drizzle with some of the dressing and Buffalo sauce. Garnish with the chives and serve with the remaining dressing and sauce on the side.