| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
Ingredients
- 1 boneless skinless chicken breast
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper
- 1/2 cup cayenne hot pepper sauce
- 4 cups salad greens, such as romaine or mixed greens
- Fast Blue Cheese Dressing, recipe follows
- Blue cheese crumbles, for topping
- Celery hearts with leaves intact, for serving
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 1/4 cup sour cream
- Dash of Worcestershire sauce
- 1/3 cup blue cheese crumbles
- Salt and pepper
Instructions
- With a sharp knife, carefully slice the chicken breast in half from top to bottom—meaning you’ll have two similarly-sized chicken breasts that are much thinner.
- Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they’re done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don’t clean the pan).
- Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.)
- Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it’s too gloopy). Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
- Top the whole thing with more blue cheese crumbles, and serve with celery hearts.
- To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
Reviews
This salad was ABSOLUTELY delicious!!!!!! We added blue cheese crumbles to our salad and tortilla shredded chips. One of the best salads I’ve made. We tried to make the blue cheese dressing but they didn’t turn out well at all so we used our blue cheese dressing in the fridge. Everything else was amazing
I feel this recipe was just the top of the hill
Easy and good
Where can I find nutritional info for this salad?
What is the serving size for this recipe?
This recipe is regular in my house! It is so good and the salad makes it so refreshing. It is a super quick meal to whip up that tastes delicious. The chicken gets a really nice brown seared exterior and the combination of the spicy hot sauce, cool tangy blue cheese dressing and the crisp healthy greens is just to die for. I absolutely love it! I think I need to make some right now☺️
I can make this for a super bowl and double or triple the recipe.
Super salad idea….I didn’t care for the blue cheese dressing that I chose ,
(didn’t make the one with this recipe), so the second time I made it I just used ranch dressing. I added cheese, cucumber, and cherry tomatoes. I’ve made this salad three times and each time it is completely gone! Yum!
I made this last night for dinner and it was really good. It was quick to make and very tasty.
I was out of sour cream so; of course, I substituted nonfat, plain Greek yogurt and I will
definitely be using this recipe again. Thank you, Ree, love your recipes!
really hit the spot with the blue cheese!