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Buffalo Chicken Breast with Salad and Goat Cheese Dip

Buffalo Chicken Breast with Salad and Goat Cheese Dip
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My eye was caught by Ellie’s Krieger Buffalo Chicken Salad recipe. And I liked her idea to serve spicy chicken breast strips with the green leaf and celery salad and blue cheese sauce-dip.

I did change the Krieger’s recipe slightly, but kept the basic idea: a combination of spicy chicken, juicy celery sticks and a tangy dip was great.

Instead of chicken strips, I broiled whole chicken breasts, made my own sweet and spicy marinade, added an apple to the salad, and prepared a homemade goat cheese yogurt dip. Just about thirty minutes for the preparation, and dinner plates with this excellent flavorful dish were served.

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Buffalo Chicken Breast with Salad and Goat Cheese Dip

 

4 servings

Ingredients

Chicken:

  • 4 small chicken breasts (fillets)
  • 1-2 tsp hot sauce (I have a Buffalo sauce)
  • 2 tbsp Sweet Chili Sauce
  • Salt
  • 1 tsp olive oil
  • Salt
  • Black pepper

Salad:

  • Salad Iceberg lettuce or Roman
  • 1-2 sticks of celery
  • 1 carrot
  • 1 small apple
  • 1 tablespoon lemon juice
  • Salt
  • Black pepper

Sauce-dip:

  • 1 cup of Greek yogurt (can be substituted for sour cream)
  • 1 clove garlic, passed through a press
  • 1 tablespoon lemon juice (or taste)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Black pepper
  • Pinch of cayenne pepper (optional)
  • ¼ – 1/3 cup crumbs fresh goat cheese (or blue cheese, gorgonzola, feta) 

 

 

Preparation

Sauce-dip:

Mix all the ingredients. Taste and adjust the amounts of garlic, lemon juice and salt to your liking. Let it stand at room temperature to develop flavors and creamy consistency.

 

Chicken:

Preheat a broiler to (500 F/250 C).

For an equal thickness, flatten each chicken breast with a meat mullet (or a bottom of a small sauce pan) between two pieces of a plastic wrap or a wax paper.

 

Cover the chicken breasts with the remaining ingredients.

Place the breasts on a baking sheet and broil for 5-7 minutes, turn over and broil for another 5-6 minutes.

While the chicken breasts are in the oven, prepare the salad.

To achieve equal thickness flatten each chicken breast with a meat mullet (or a bottom of a small sauce pan) between two pieces of a plastic wrap or a wax paper.

 

Salad:

Tear lettuce leaves. Julienne the celery, carrot and apple (I used my mandolin grater). Drizzle the apples with some lemon juice. Mix all the ingredients in a salad bowl.

 

Serve the chicken breasts with the salad and the sauce-dip.

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Cook with pleasure!

 



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