Bacon and blue cheese join Buffalo sauce-marinated chicken for a satisfying salad packed with tomatoes, celery, and cucumber.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
616 Calories
Recipe Instructions
Step 1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
Step 2
Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.
Step 3
Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.
Ingredients
4 slices bacon
1 pinch salt and ground black pepper to taste
1 stalk celery, sliced
2 slices red onion, chopped
3 tablespoons blue cheese salad dressing, or to taste
4 radishes, diced
9 ounces cubed cooked chicken
2 plum tomatoes, seeded and chopped
0.25 cup crumbled blue cheese
0.5 cup diced cucumber
3 tablespoons Buffalo wing sauce (such as Frank's RedHot®)