Ingredients:

  • 3 large (approx. 1.3 lbs) Boneless, Skinless Chicken Breasts
  • Water or Low-Sodium Chicken Stock (Enough to cover)
  • 1 tsp Salt and 1 tsp Black Pepper (for poaching liquid)
  • 1/2 cup Frank’s Red Hot Sauce (or equivalent)
  • 2 Tbsp Unsalted Butter, melted
  • 2 Tbsp High-Quality Mayonnaise
  • 3/4 cup Plain Greek Yogurt (5% or 0% fat)
  • 1 tsp White Wine Vinegar or Lemon Juice
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 3 ribs Celery, very finely diced
  • 1/4 cup Red Onion or Shallots, finely minced
  • 1/3 cup Blue Cheese (Stilton, Gorgonzola, or Roquefort), crumbled
  • 2 Tbsp Fresh Chives or Parsley, chopped (optional)

Instructions:

  1. Prepare and Poach the Chicken: Place the chicken breasts in a large pot. Cover with water or stock and add salt and pepper. Bring to a gentle simmer over medium heat and cook for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
  2. Cool and Shred: Remove the chicken from the liquid. Let it cool slightly (about 10 minutes). Shred the chicken finely using two forks or a stand mixer paddle attachment. Set aside in the mixing bowl.
  3. Create the Buffalo Sauce: In a small saucepan, melt the 2 Tbsp of butter over low heat. Remove from the heat immediately. Pour the 1/2 cup of hot sauce into the melted butter and whisk well until emulsified.
  4. Form the Creamy Base: In a separate large mixing bowl, whisk together the Greek yogurt, mayonnaise, vinegar/lemon juice, garlic powder, and onion powder until smooth.
  5. Combine Dressing: Slowly pour the warm Buffalo butter/hot sauce mixture into the yogurt base while stirring continuously until fully incorporated. Taste and adjust seasoning.
  6. Assemble Salad: Add the shredded chicken to the dressing mixture. Toss gently until the chicken is thoroughly coated. Fold in the finely diced celery, minced red onion, and most of the crumbled blue cheese.
  7. Chill: Cover the bowl and refrigerate for a minimum of 30 minutes. This chilling time is crucial for the flavors to integrate and the texture to firm up.
  8. Serve: Give the Buffalo Chicken Salad one final stir. Adjust salt and pepper one last time before serving cold, perhaps garnished with the reserved blue cheese and fresh chives.