Buffalo Chicken Salad Sandwich

"This is a chicken salad that will spice up your next sandwich or salad! It is from the Chile Head digest, and it is rockin good! Easy to make too!"
 
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Ready In:
40mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Mix the Durkees, olive oil, lemon juice, and salt and pepper together.
  • Marinate the chicken breasts in this overnight, covered and refrigerated.
  • Remove chicken, discard marinade and bake in oven at 350° until juices run clear and no longer pink.
  • Allow to cool.
  • Slice into tiny pieces, and mix with the celery and blue cheese dressing.

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Reviews

  1. Yummy! I omitted the oil, as the mixture seemed wet enough and this was wonderful. Thanks for a new addition to the lunch bag rotation!
     
  2. Very good! I reduced the amount of olive oil in the marinade and increased the hot sauce. Unlike many of the traditional chicken salads that are better after a little chill time, I thought this one was much better right after it was made, with the dressing drizzled over the chicken and celery and just barely tossed in. (I used Recipe #19542.) Thanks for posting!
     
  3. Yum!
     
  4. Dad and I have been on a chicken salad kick lately, and this has definitely made our top three (all on equal standing with us)! I had marinaded and grilled three chicken breasts, but I was making this recipe in the span of three days, so DH got to one of my grilled chicken breasts before I got to the actual salad making day. No matter, I just cut up what I had and reduced the celery and salad dressing a bit. Luckily, I took a tester bite after I made it, because Dad polished off the whole bowl for lunch today! I really liked that the essence of the buffalo sauce was there without the overly-strong vinegary bite. This will be a definite repeater in my house, thanks for posting!
     
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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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