Buffalo Stance

Dinner: July 13, 2010

(To those of you who have found your way over here via thekitchn, welcome!)

The mercury has dropped a bit in the last week, but I’m still stuck on big, bright, crunchy salads for dinner. I’ve accumulated a ton of gorgeous vegetables between our regular Saturday farmers’ market in Providence and the two I spin through in Boston during the week, and I really can’t think of a better way to put them to use.

Buffalo-style chicken salad

I’ve made a variation of this salad for years, with planks of chicken either breaded and fried or simply grilled or roasted, tossed with my version of “wing sauce” and served with lots of crunchy vegetables and my homemade buttermilk blue cheese dressing (the sauce and dressing recipes can be found here). Last night’s version had its chicken fried crisp, served on a bed of butter lettuce from Kimball’s Fruit Farm, shredded red cabbage, sliced radishes and shredded carrot (also from Kimball’s), chunks of juicy, ripe Woodstock Farm tomato, and cutting celery from our garden (via City Farm). It’s the perfect thing for when I’m craving the flavor of that classic bar snack but want a slightly lighter take on it.

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4 thoughts on “Buffalo Stance

  1. So now I have “Don’t, you get fresh with me …” running through my head.

    That looks just delicious and decadent without being overly heavy.

  2. Christine says:

    You know, I was all set to grill our pork tenderloins, stuffed with the huge amount of peppers we received from the CSA, but now I’m thinking that the small end of the tenderloin, sliced thin, floured and fried would make a delicious substitute for the chicken. And I have a ton of salad ingredients, and blue cheese….oh dear!

  3. Lindsey says:

    Made this last night for dinner. Amazing. The dressing recipe alone was worth it. Made with veggies from the Farmer’s Market Friday and boneless chicken breast. Thanks, Jen and Mike! We’ll use this one all the time.

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