Best 4 Franks Redhot Buffalo Chicken Chopped Salad Recipe By Tasty Recipes
If you're looking for a delicious and easy-to-make salad recipe, then you need to try the Franks RedHot Buffalo Chicken Chopped Salad. This salad is packed with flavor, thanks to the combination of crispy chicken, spicy buffalo sauce, and cool, refreshing vegetables. It's also a great way to use up leftover chicken, so it's perfect for a quick and easy weeknight meal.
Here are our top 4 tried and tested recipes!
FRANKS REDHOT® BUFFALO CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, Frank's RedHot® Buffalo Sauce, full-fat greek yogurt, mayonnaise, lemon juice, buttermilk, fresh chives, crumbled blue cheese, kosher salt, freshly ground black pepper, romaine lettuce, celeries, medium carrots, grape tomato, crumbled blue cheese, fresh chive, fresh dill
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the chicken thighs and ½ cup (120 ml) Frank's RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
- Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank's RedHot® Buffalo Sauce.
- Assemble the salads: Add ½ cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 16 grams, Fat 29 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams
BUFFALO CHICKEN AND BLUE RANCH STATEMENT SALAD
Why limit your salads to small bowls and sidelines? This huge salad is perfect for a dinner party or big game night. Layers of lettuce and vegetables are topped with chips. Homemade blue cheese ranch dressing and spicy buffalo chicken make this more than a standard salad.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Gather your ingredients.
- For the blue ranch: In a bowl, whisk up sour cream, buttermilk and juice of 1 lemon. Finely chop the herbs, peel and grate in garlic and add to dressing. Add salt and pepper. Taste dressing. Crumble the smoked blue cheese if using or just add the store-bought crumbles; stir in.
- For the buffalo chicken: Remove skin from chicken, remove the chicken from bones and pull, shred or chop into bite-size pieces. Heat a skillet over medium to medium-high heat and melt butter. When it foams, grate or chop the garlic and swirl in the butter for a minute. Add hot sauce, Worcestershire sauce, chicken and stock and simmer until most of the liquids are absorbed. Remove from heat.
- For the salad: Core and chop iceberg lettuce and spread across a large cutting board. Chop romaine lettuce and scatter to combine with the iceberg lettuce. Arrange the chips on a tray and warm in oven 2 to 3 minutes. Thinly slice or cut radishes into matchsticks using a box grater or mandoline, and do the same with carrots. Thinly slice celery on bias and add all the vegetables to the salad.
- Top the salad with dressing, top the dressed greens with warm chips then with buffalo chicken and then top that with the scallions and pickled jalapenos.
BUFFALO CHICKEN CHILI
I won a blind taste test chili cookoff with this Buffalo chicken chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.
Provided by Lisa Arlotti
Categories Chicken Chili
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
- Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
- Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 30 g, Cholesterol 61.4 mg, Fat 8.6 g, Fiber 9.3 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 1152.4 mg, Sugar 4.9 g
BUFFALO CHICKEN SALAD
An awesome chicken salad without mayo! I serve it in a toasted hoagie roll with melted cheddar or jack cheese.
Provided by Nikki
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 5.3 g, Cholesterol 62.7 mg, Fat 24.9 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 4.8 g, Sodium 774.2 mg, Sugar 1.8 g
Tips:
- Opt for Skinless, Boneless Chicken Breasts: Using skinless, boneless chicken breasts not only simplifies the preparation process but also makes the salad healthier by reducing the fat content.
- Ensure Chicken is Fully Cooked: Always check the internal temperature of the chicken to ensure it has reached a safe 165°F (74°C) before consuming.
- Customize Spice Level: Adjust the amount of Frank's RedHot sauce based on your preferred spice level. Start with a smaller quantity and gradually increase it to achieve the desired spiciness.
- Use Fresh, Crisp Vegetables: The freshness and crispness of the vegetables greatly impact the overall taste and texture of the salad. Opt for vibrant, colorful veggies to enhance the visual appeal.
- Make-Ahead Dressing: Prepare the dressing in advance and refrigerate it for up to 3 days. This allows the flavors to meld and develop, resulting in a more flavorful dressing.
- Meal Prep Friendly: This salad is perfect for meal prepping. Simply store the chopped ingredients and dressing separately in airtight containers in the refrigerator. When ready to eat, assemble the salad and enjoy.
Conclusion:
Frank's RedHot Buffalo Chicken Chopped Salad is a delightful blend of flavors and textures that is sure to satisfy your taste buds. With its spicy buffalo chicken, crisp vegetables, and creamy avocado dressing, this salad is a perfect meal for lunch, dinner, or even as a refreshing side dish. By following the tips provided, you can create a flavorful and visually appealing salad that will impress your family and friends. So, gather your ingredients, put on your apron, and let's get cooking!
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