Pioneer Woman Buffalo Chicken Salad Recipe

Pioneer Woman Buffalo Chicken Salad Recipe | I had the Food Network channel on in the backdrop Sunday while I was shredding cheese and carrots for a soup I’m causeing the week … and the Pioneer Woman was on … need I say a great deal more?  Side note: I favor to learn her blog as opposed to watching her. I don’t know what it is but I wonder if I’m alone? Just watching her takes away a few of the mystic of living on the ranch with kids and cowboys, dogs, cows and horses … but I’m glad she’s on as I’d never have caught this recipe!

Last week I proceeded a tiny tour for my new children’s book. For initially ever, I scheduled six straight days of signings, which meant I flew to a new city every day. In previous book trips, I’ve paced myself a tad bit more, usually allowing a day between trips and signings to permit my old, decrepit, crippled, weary body to recoup prior to going on the following leg. But this time around, because we have a lot of school, sports, and stuff going on at home, I made a decision to compress the tour into a shorter quantity of time. It wound up being a really fun adventure, I met some wonderfully incredible people, and as long as I didn’t sit still I organized very well!

Pioneer Woman Buffalo Chicken Salad Recipe

Pioneer Woman Buffalo Chicken Salad Recipe

But if I ever did sit still…well, it had been all over for me. I’d zonk out and wake up four years later. Case in point: my flight from somewhere to somewhere. I can’t even remember where. All I remember is hearing, as I rested my head back contrary to the seat just after takeoff, that the lunch selection for that flight would be Fish Tacos or Buffalo Chicken Salad. And which was the past thing I remember. I fell dead asleep and as I dreamed through that long high altitude-induced slumber, I possibly could hear the voice of a flight attendant saying over and over “Buffalo Chicken Salad…Buffalo Chicken Salad…Buffalo Chicken Salad…” In my own dream, I considered what a good idea which was, to show something so beloved as Buffalo chicken wings into crispy, crunchy salad form. In my own dream, I possibly could nearly taste the sauce-soaked chicken and the cool crisp greens, which I imagined could have some sort of a blue cheese dressing approach given the typical presentation of regular wings. And in my dream, when the flight attendant finally attained my row and presented me with the option, I would say unequivocally and without reservation, “I will have the Buffalo Chicken Salad, ma’am! And many thanks!”

And then I woke up. I opened my eyes, closed my mouth, wiped the drool from my chin, and saw, to my horror, my neighbor’s lunch tray—and the remnants of what appeared to own been a Buffalo Chicken Salad (I knew, because he’d missed a blue cheese crumble)—being whisked away. Lunch was over. I’d missed the whole lot entirely. And, groggy and confused, I didn’t have the presence of mind to raise my hand, remain true for my rights, and say, “I was told there’d be Buffalo Chicken Salad?”

So I didn’t speak up. And I never got to eat it.

A couple of evenings ago, after having been home for a few days, after ruminating and stewing and cogitating, I made my own. It wasn’t even about wanting the Buffalo Chicken Salad anymore. It absolutely was way beyond that at this point. It absolutely was about righting the incorrect that were done to me.


  • 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

Fast Blue Cheese Dressing:

  • 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


  1. 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.
  2. 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).
  3. 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.)
  4. 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.)
  5. Top the whole thing with more blue cheese crumbles, and serve with celery hearts.

Fast Blue Cheese Dressing:
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.

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