BUFFALO CHICKEN MEATBALLS
I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 24mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD
Delicious buffalo wing and blue cheese flavor in one simple salad! Serve over lettuce or as a sandwich filling.
Provided by SunnyDaysNora
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 15
Steps:
- Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 5.1 g, Cholesterol 26.9 mg, Fat 29.7 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 4.8 g, Sodium 840.3 mg, Sugar 1.9 g
FRANKS REDHOT® BUFFALO CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, Frank's RedHot® Buffalo Sauce, full-fat greek yogurt, mayonnaise, lemon juice, buttermilk, fresh chives, crumbled blue cheese, kosher salt, freshly ground black pepper, romaine lettuce, celeries, medium carrots, grape tomato, crumbled blue cheese, fresh chive, fresh dill
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the chicken thighs and ½ cup (120 ml) Frank's RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
- Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank's RedHot® Buffalo Sauce.
- Assemble the salads: Add ½ cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 16 grams, Fat 29 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams
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