Franks Redhot Buffalo Chicken Chopped Salad Recipe By Tasty

Steps:

• In a medium bowl, combine the chicken thighs and ½ cup (120 ml) Frank's RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
• Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
• Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank's RedHot® Buffalo Sauce.
• Assemble the salads: Add ½ cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
• Enjoy!

Steps:

• Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.

Steps:

• Place chicken in a 3-quart crockpot. Season with salt & pepper. Top with ½ cup hot sauce. Cook on LOW for 4 hours (6 hours if frozen).
• Mix ranch mix, mayo, sour cream and milk in a pint size mason jar. Cover and refrigerate for at least one hour before serving.
• Once chicken is cooked, remove it to a bowl and shred. Add remaining ½ cup hot sauce and mix to incorporate. (Add more or less to achieve desired spice level.) Allow to cool.
• Remove celery stalks from the bunch and rinse well. Cut into 4″ pieces and lay on a platter.
• Stuff celery with buffalo chicken mixture. Drizzle with ¼ cup ranch dressing (stored in mason jar), more hot sauce and dried parsley. Serve immediately or chill for up to 4 hours.