Buffalo Chicken with Quick Blue Cheese Salad
Torn between making food for the big game or prepping for the week? Here’s my solution tonight: Buffalo Chicken with Quick Blue Cheese Salad. It only takes 10-minutes of prep and is perfect for watching football with or without a crowd – and its a LOT healthier and more filling than snacking on dips all night! Looking for extra points? This meal is an easy pull-together weeknight dinner and the left over chicken is delicious to throw over a salad or put in a wrap for a weekday lunch.
Not sure if kids will like the wing sauce?
Grill or bake chicken as directed (tossing with a touch of olive oil, salt and pepper before cooking). Then, toss cooked chicken in the wing sauce for those want it, and serve the others plain. It’s a WIN-WIN for anyone involved!
If you’re a big fan of buffalo chicken, be sure to check out my Creamy Buffalo Chicken Soup too! As always, let me know what you think of my recipes by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD.
Buffalo Chicken with Quick Blue Cheese Salad
MAKES 4 SERVINGS
HANDS-ON TIME: 10 MINUTES | TOTAL TIME: 35 MINUTES
These saucy thighs have even more flavor when grilled. Heat grill to medium heat, and cook covered 15 minutes. Turn and cook an additional 7 minutes or until chicken is done.
INGREDIENTS
1½ pound boneless, skinless chicken thighs (or 2lb bone-in)
¼ cup buffalo sauce
1 teaspoon freshly ground black pepper, divided
¼ teaspoon garlic powder
Olive-oil cooking spray
1 pint cherry tomatoes, halved
1 cup diced cucumber
¾ cup celery, diced
¼ cup chopped red onions
¼ cup yogurt-based blue cheese dressing (such as Bolthouse Farms or Lighthouse)
OPTIONAL: 1 tablespoon fresh chopped dill
OPTIONAL: 2 tablespoons crumbled blue cheese
¼ teaspoon salt
METHOD
Heat oven to 425 degrees (or see directions above for grilling alternative).
Combine chicken, hot sauce, ½ teaspoon pepper, and garlic powder in a bowl, tossing to coat chicken on all sides. Place chicken in a oven-safe baking dish or on a foil-lined rimmed baking sheet lightly coated with cooking spray. Bake at 425 degrees for 20 minutes. Turn chicken, basting with additional hot sauce if desired, and cook an additional 8 to 10 minutes or until chicken fully cooked.
While chicken cooks, combine tomatoes, cucumbers, celery, dressing, onions, salt, and remaining ½ teaspoon pepper in a bowl; toss gently to fully coat vegetables. Sprinkle with blue cheese crumbles and dill if desired. Serve chicken with salad.
NUTRITION
Based on 4 Servings (Approx 4½ oz cooked chicken with ¾ cup salad):
248 Cal | 9g Fat (2g Sat) | 36g Protein | 5g Carb, 2g Fiber, 3g Sugar (0g Added Sugar) | 600mg Sodium
