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unsalted butter hot sauce skinless extra-virgin olive oil blue cheese sour cream stalks celery red onion carrot wedges
Viewed: 43 - Published at: 3 years agoIngredients
- 2 tablespoons unsalted butter, melted
- 1/2 cup hot sauce
- 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
- 1 tablespoon extra-virgin olive oil
- 1 cup crumbled blue cheese
- 1/2 cup sour cream
- 4 stalks celery, thinly sliced, plus 1/4 cup chopped celery leaves
- 1/4 small red onion, thinly sliced
- 1 carrot, thinly sliced
- 1 head iceberg lettuce, cut into 4 wedges
Method
- Preheat a grill to high.
- Mix the melted butter and hot sauce in a large bowl.
- Transfer half of the mixture to a small bowl and put near the grill for brushing.
- Brush the chicken with the olive oil and grill until just marked on the bottom, about 3 minutes.
- Flip and brush evenly with the hot sauce mixture.
- Continue grilling, turning as needed and brushing with the sauce, until well-marked and cooked through, about 10 more minutes.
- Transfer to a cutting board and let rest 5 minutes, then cut into bite-size pieces.
- Toss with the reserved hot sauce mixture.
- Puree 3/4 cup blue cheese and the sour cream in a blender until smooth.
- Add half of the blue cheese dressing to the bowl with the chicken; add the sliced celery and celery leaves, red onion and carrot and toss.
- Divide the lettuce wedges and chicken salad among plates.
- Drizzle with the remaining dressing and sprinkle with the remaining 1/4 cup blue cheese.
- Per serving: Calories 354; Fat 17 g (Saturated 8 g); Cholesterol 119 mg; Sodium 1,061 mg; Carbohydrate 12 g; Fiber 3 g; Protein 36 g
- Photograph by Antonis Achilleos
