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Spicy Buffalo Chicken Salad with California Blue Cheese Dressing



Blue Cheese Dressing: – 1/3 cup crumbled Real California blue cheese – 1/3 cup Real California sour cream – 1/4 cup mayonnaise – 2 tablespoons Real California milk – Salt and pepper to taste Buffalo Sauce: – 3 tablespoons Real California unsalted butter, melted – 3 tablespoons hot sauce, such as Tabasco Chicken: – 1 teaspoon chili powder – 1 teaspoon smoked paprika – 1 teaspoon salt – 1/2 teaspoon garlic powder – 1/2 teaspoon onion powder – 1 1/2 pounds chicken tenders – 1 tablespoon olive oil, or more as needed Salad: – 1 head romaine lettuce, cut or torn into bite-sized pieces – 2 cups baby spinach or arugula – 5 stalks celery, sliced – 20 cherry or other small tomatoes, halved – 1/2 red onion, thinly sliced – 1/2 cup crumbled Real California blue cheese – Hot sauce, such as Tabasco, for serving (optional) :Blue Cheese, Spicy, Buffalo Chicken, Chicken
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Prep time: 30 minutes

Cook time: 10 minutes

To make the Blue Cheese Dressing: In a medium bowl, combine cheese, sour cream, mayonnaise, and milk. Add salt and pepper to taste and set aside.

To make the Buffalo Sauce: In a small bowl, combine butter and hot sauce. Set aside.

To make the Chicken: In a small bowl, combine chili powder, paprika, salt, garlic powder, and onion powder. Sprinkle both sides of chicken with spice mixture.

In a very large skillet over medium, heat oil. Cook chicken, in batches, adding more oil as needed, until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes.

To make the Salad: Cut chicken into bite-sized pieces and toss with buffalo sauce. Arrange lettuce and spinach on a platter or individual plates. Top with chicken mixture, celery, tomato, onion, crumbled blue cheese, and Blue Cheese Dressing. Serve with hot sauce, if using.

Serves 4

Recipe/Photo credit: Jill Hough for the California Milk Advisory Board