Buffalo Chicken Salad with Cilantro-Cotija Dressing

Buffalo Chicken:

• 4 boneless skinless chicken breasts
• 1 12-oz. bottle of buffalo wing sauce
• 4 TBSP butter
• 1/4 c. Louisiana-style hot sauce, such as Tabasco

Dressing:

• 1 c. mayonnaise
• 1/2 c. sour cream
• 3/4 c. cilantro, chopped
• 1 to 2 TBSP lemon juice
• 2 garlic cloves, chopped
• 6 dashes of Worcestershire sauce
• Salt and pepper, to taste
• Crushed red pepper, to taste
• 6 oz. cotija cheese

Salad:

• Grilled chicken, sliced
• 1 head iceberg lettuce
• 2 c. grape tomatoes, halved
• 1 yellow or red bell pepper
• 1 c. corn, roasted or grilled
• 2 oz. cotija cheese, for garnish

Directions:

1. Chicken: Combine chicken and buffalo wing sauce in a gallon-sized zip-top bag. Marinate for 1 hour.
2. Melt butter in a small pot, whisk in hot sauce to combine. Grill chicken over medium-high heat until the internal temperature reaches 170°F. Brush the butter and hot sauce mixture over the chicken during cooking.
3. Dressing: Combine all of the ingredients in a blender. If necessary, water can be added to thin the dressing. Taste and adjust seasoning accordingly.
4. Assemble: Mix together all of the ingredients, except for the cotija cheese, in a large bow. Toss with the dressing, plate and top with cotija cheese.

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Buffalo Chicken Salad with Cilantro-Cotija Dressing

Recipe by RC

Ingredients

• Chicken:

• 4 boneless skinless chicken breasts

• 12-oz. bottle of buffalo wing sauce

• 4 TBSP butter

• 1/4 c. Louisiana-style hot sauce, such as Tabasco

• Dressing:

• 1 c. mayonnaise

• 1/2 c. sour cream

• 3/4 c. cilantro, chopped

• 1 to 2 TBSP lemon juice

• 2 garlic cloves, chopped

• 6 dashes of Worcestershire sauce

• Salt and pepper, to taste

• Crushed red pepper, to taste

• 6 oz. cotija cheese

• Salad:

• Grilled chicken, sliced

• 1 head iceberg lettuce

• 2 c. grape tomatoes, halved

• 1 yellow or red bell pepper

• 1 c. corn, roasted or grilled

• 2 oz. cotija cheese, for garnish

Directions

• Chicken: Combine chicken and buffalo wing sauce in a gallon-sized zip-top bag. Marinate for 1 hour.
• Melt butter in a small pot, whisk in hot sauce to combine. Grill chicken over medium-high heat until the internal temperature reaches 170°F. Brush the butter and hot sauce mixture over the chicken during cooking.
• Dressing: Combine all of the ingredients in a blender. If necessary, water can be added to thin the dressing. Taste and adjust seasoning accordingly.
• Assemble: Mix together all of the ingredients, except for the cotija cheese, in a large bow. Toss with the dressing, plate and top with cotija cheese.