Buffalo Chicken Salad with Honey Vinegar Dressing (01.20.13)

Posted at 9:46 AM, Jan 21, 2013
and last updated 2013-01-21 11:46:02-05

By Jennifer Burns, Slide Ridge


  • 1 pound chicken breasts, cut into bite size pieces
  • 1/4 cup hot sauce (i.e. Frank’s)
  • 3 tablespoons Slide Ridge Honey Vinegar
  • 1/2 head iceberg lettuce
  • 2 cups green cabbage, shredded
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 tomato, diced
  • 1/4 red onion, sliced
  • 4 ounces blue cheese, crumbled
  • 1/3 cup olive oil, divided
  • 1/4 cup Slide Ridge Honey Vinegar
  • 2 tablespoons Slide Ridge Honey
  • 1 clove garlic, grated
  • 1 tablespoon Dijon mustard
  • Salt and Pepper, to taste

In a sealed, large baggie, add the chicken, hot sauce, honey vinegar, salt and pepper. Marinate in the refrigerator for at least a couple hours for best flavor. In a large bowl combine the lettuce, cabbage, carrots, celery, tomato, onion and blue cheese.

In a large frying pan up to a medium high heat, add two teaspoons of the oil. Sauté the chicken for 7-8 minutes or until cooked through. Remove from heat. Let cool for 5 minutes.

In a small bowl, whisk together the honey vinegar, garlic, mustard, remaining oil, salt and pepper.

Toss the vinaigrette with the salad. Add the chicken; mix well. Serve immediately.