Layered Buffalo Chicken Salad Recipes

SKINNY SEVEN-LAYER SALAD

Steps:

• Cook peas as directed on box; rinse with cold water and drain.
• Place salad greens in large glass bowl. Layer celery, radishes, onions, bacon and peas on salad greens.
• Mix mayonnaise and yogurt; spread over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
• Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Toss before serving if desired. Store covered in refrigerator.

LAYERED BUFFALO CHICKEN SALAD

Steps:

• In large bowl, toss chicken, dressing and hot sauce.
• In 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to the bowl, being careful to keep sides of bowl clean. Top with sliced celery, then half the blue cheese, focusing efforts around outside of bowl. Top with romaine, then carrots, then remaining blue cheese.

BUFFALO CHICKEN LAYERED MASHED

Steps:

• Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
• In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
• Add the shredded chicken.
• Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
• In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
• Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
• Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
• Let stand 10 minutes before serving.