Buffalo Chicken Salad with Creamy Dressing

Ingredients

1/2 cup buttermilk

1/2 cup mayonnaise

1 1/2 tablespoons lemon juice of half a lemon

1/4 teaspoon Worcestershire sauce

1 garlic clove small, minced

1/4 teaspoon kosher salt plus more to taste

black pepper

1/4 cup chives divided, minced, fresh

6 tablespoons hot sauce ideally Franks

4 tablespoons butter melted

6 to 6 1/2 cups vegetables diced fresh vegetables, such as celery, carrots, bell pepper, cucumber, and tomatoes

1 cup red onion diced (from 1 small)

4 to 6 ounces blue cheese diced, such as a Danish blue

4 to 5 ounces romaine or baby gem lettuce sliced or torn

1 pound chicken thighs boneless, grilled and sliced, ideally still warm

Equipment

Whisk

Large bowl

Directions

Make creamy dressing: Whisk everything to combine and add half (2 tablespoons) of the minced chives. Taste and adjust ingredients such as salt and pepper as needed.

Make buffalo sauce: Whisk butter and hot sauce to combine and set aside.

To serve: Arrange vegetables, onion, and blue cheese on a large platter. Place lettuce in a large bowl. I like to keep the chicken separate just in case someone doesn’t eat it.

To assemble: Place some lettuce on plate, followed by chicken. Add all of the vegetables, onion, and cheese you like then drizzle with creamy dressing, followed by buffalo sauce. Garnish with remaining chives.