Ahh, it’s good to be back (blogging that is). I apologize for my absence and I’ll try harder to post more. So tonight I decided to prepare lunch for tomorrow. Since I made some chicken caesar wraps for dinner, I had leftover poached chicken breasts. Ultimately, I decided buffalo chicken salad would be perfect.
I started out making some mayonnaise. It’s the same recipe I used last time. It’s nice and simple. Definitely try making this on your own before reaching out for that container of Hellman’s. Trust me…it’s so much better tasting…and “kinda” fun. Here’s a link to Aida Mollenkamp’s mayo recipe, which is very helpful in giving you a starting point. The neat thing about making mayo is that you can really add whatever flavors you want to it. Ex. Sesame oil instead of veg/canola to give it a nutty flavor, roasted garlic, wasabi, and the list goes on. I have yet to try anything that interesting, but I definitely see myself giving a new flavor a shot in the future.
After the mayo was set, I created the buffalo chicken salad kinda off the top of my head…the estimated recipe is as follows.
Just wanted to say that I eyeballed pretty much everything in the following recipe. Don’t take the measurements to heart and use your best judgement…I’m sure you guys will do fine.
Buffalo Chicken Salad (yields about 4-5 cups…I think…haha)
-about 2 boneless, skinless chicken breasts (poached, diced into cubes/shredded, etc.)
-1/2 – 1 cup mayo
-1/4 cup or less of ranch dressing
-1 celery rib (chopped)
-1/4 cup gorgonzola cubes
-hot sauce (to taste, I used Frank’s Red Hot)
-kosher salt & freshly ground black pepper (to taste)
Start by placing the chicken cubes/shreds in a fairly large mixing bowl. Next, toss the mayo in and work the chicken/mayo mixture around so the mayo gets incorporated well as the chicken breaks apart from it’s cube form (if you want to get rid of the cubes). Proceed by adding the ranch dressing followed by the chopped celery and gorgonzola. Once well mixed, add enough hot sauce to turn the salad a light tinge of orange/red. Obviously, based on your preferences, you may opt to add a lot, or maybe just a couple drops. I definitely used close to maybe an 1/8 of a cup? Lastly, toss in a small pinch of kosher salt and grind some black pepper. Stir till well mixed. Give it a final taste test, and adjust seasonings as required. Serve on toasted bread, crackers, or just eat it on it’s own!
It tasted good, but I’m sure I could do better. I’m pretty happy with the turnout. We’ll find out tomorrow how good it really is! I’m going to serve it on toasted whole wheat bread.