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chicken salad chick buffalo barclay recipe

Simple Chicken Salad Chick Buffalo Barclay Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine American
Servings 4

Equipment

  • Large mixing bowl
  • Mixing spoon or rubber spatula
  • Cutting board
  • Sharp knives
  • Measuring Cups & Spoons
  • Food scale (optional)
  • Mixing/prep bowl
  • Box grater or rotary cheese grater
  • Whisk
  • Can opener
  • Sealable containers

Ingredients
  

  • 5 tsp. Unflavored Gelatin: This is used to give the cake its structure.
  • 1 cup Water reduced to 3/4 cup: This is used in the cake batter and also to dissolve the gelatin.
  • 1/4 cup Cocoa Powder sifted: This gives the cake its rich chocolate flavor.
  • 1 tbsp. Baking Powder: This is a leavening agent that helps the cake rise.
  • 6 Eggs: These are essential for binding the ingredients together and giving structure to the cake.
  • 1/2 cup Sugar: This adds sweetness to the cake.
  • 1 tsp. Vanilla Extract: This enhances the flavors in the cake.
  • 1 tbsp. White Vinegar: This is used to enhance the chocolate flavor.
  • 1/2 cup Sour Cream: This adds moisture and gives density to the cake.

Instructions
 

  • Preheat the oven to 400°F. Bake 2 pounds of boneless, skinless chicken breasts for 15-20 minutes until cooked through and juices run clear. Allow to cool completely.
  • Shred or chop chicken into small bite-sized pieces. Place in a large mixing bowl. Chop 1 cup celery and 1/2 cup red onion. Add to the bowl with chicken. Add 1/2 cup crumbled blue cheese and 1/3 cup buffalo wing sauce. Stir to coat chicken and vegetables.
  • In a small bowl, whisk together 1/3 cup ranch dressing, 1 tablespoon fresh lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Pour over the chicken mixture.
  • Add any other desired mix-ins like shredded carrots, bacon bits, etc and fold ingredients together until fully mixed. Taste and season further if needed.
  • Line plates or bowls with lettuce leaves. Use an ice cream scoop or spoon to portion chicken salad on lettuce.
  • Top servings with shredded cheddar cheese, wonton strips, and ranch or blue cheese dressing. Eat immediately or refrigerate in a sealed container for up to 5 days.
  • Customize by adjusting the spice level with more or less buffalo sauce or using different dressings. Swap ingredients to cater to dietary needs and personal preferences. This versatile salad also makes an easy meal prep recipe for healthy lunches to go!