How to Make Buffalo Chicken Salad Boats with Blue Cheese Dressing
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Mix shredded chicken with melted butter and hot sauce until evenly coated.
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Whisk sour cream, mayonnaise, garlic powder, and salt to make dressing.
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Arrange romaine leaves on a plate. Fill each with buffalo chicken.
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Top with crumbled blue cheese and chopped celery.
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Drizzle with homemade blue cheese dressing and serve immediately.
Pro Tips for Perfect Buffalo Chicken Salad Boats with Blue Cheese Dressing
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chicken breast, cooked and shredded, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Buffalo Chicken Salad Boats with Blue Cheese Dressing?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Buffalo Chicken Salad Boats with Blue Cheese Dressing?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for chicken breast, cooked and shredded?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.