Buffalo Chicken Salad with Homemade Blue Cheese Dressing


Blue Cheese Dressing

¾ cup sour cream

1 1/3 cups mayonnaise

1 teaspoon Worcestershire sauce

½ teaspoon dry mustard powder

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

4 ounces blue cheese, crumbled

Milk or heavy whipping cream to thin, as desired


1 tablespoon olive oil

1 ½ lbs chicken breasts, cubed

1 tablespoon butter

1 tablespoon Worcestershire

½ cup hot sauce

5 oz bag of salad greens

3 celery stalks, sliced

1 pint cherry tomatoes

To make the dressing, place everything but the cheese in the bowl of a food processor. Process until smooth and add milk or cream if you want it thinner.  (My photo is not a good indication of this dressing's appearance, as I went a little heavy on the cream so that it was nearly half dressing, half cream!  It is quite thick before you add milk or cream.)  Add cheese and process until cheese chunks are as small as you like. Store covered in refrigerator 24 hours before serving.

For the salads, heat a skillet over medium-high and add olive oil. Add chicken and season with salt and pepper. Cook until center is no longer pink, about 10 minutes; drain off the juice. Add the butter and stir until melted, then stir in the Worcestershire and hot sauce until the chicken is evenly coated.

Divide the salad greens among 4 plates, then add the celery & tomatoes to each. Top with buffalo chicken pieces and serve with blue cheese dressing.

Serves 4

Per Salad (with 2 tablespoons dressing): 450 calories; 25 g fat; 11 g carbohydrates; 3 g fiber; 43 g protein; 10 Points Plus