Buffalo chicken is always a winner. Here, it gets turned into a salad with romaine lettuce, carrots, celery, cucumber, and blue cheese or ranch dressing.
When people who don’t know me find out that I work in food, they sometimes mistake me for some sort of hoity-toity culinary snob. They assume that I’m out dining at the hottest new restaurant whenever I’m not cooking elaborate meals at home. Little do they know, that couldn’t be further from the truth.
While I enjoy fine dining establishments and restaurants with Michelin stars, I’m just as happy — sometimes even more so — to grab a meal at the random pub down the street. My favorite thing to order?The main reason: They’re nearly impossible to mess up. A great Buffalo wing features crisp skin with juicy, succulent meat, but even a mediocre one is still pretty good thanks to the bright, vinegary tang and mild heat of the sauce that makes it hard to stop at just a few.
I would eat Buffalo wings every day if my doctor said it was okay. That’s where this Buffalo chicken salad comes in. No, it’s not a health food, by any means, but the addition of romaine lettuce, carrots, celery and cucumber makes it at least somewhat nutritionally better than simply eatingI’m Aaron, a food writer and recipe developer for Washington Post Food. I’m a classically trained chef who loves the comfort and soul food I grew up with and exploring other cuisines.
Shredded carrots and sliced celery in the salad add to the bar vibes, while romaine and chopped cucumbers contribute even more crunch. Perhaps the biggest decision you have to make when preparing this recipe is which dressing to use: blue cheese or ranch?After much consideration, I’ve determined that blue cheese makes the better pairing as I find that its funk complements the tangy spice of the sauce oh so beautifully for an explosion of flavor. But, as always, you do you.
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