Cheesecake Factory Copycat Buffalo Chicken Salad
1 (9-ounce) bag cut-up romaine lettuce
1 (9-ounce) bag chopped iceberg lettuce with shredded red cabbage OR use a bag of other mixed lettuces
3 large tomatoes, seeded and chopped
2/3 cup blue cheese crumbles
1/2 cup diagonally thinly sliced pieces celery
Balsamic vinaigrette (recipe below)
2 to 3 cups grilled chicken breast slices (use two 6-ounce packages grilled chicken breast strips, if desired)
Frank’s Red Hot Buffalo Wing Sauce (available at supermarkets)
Blue Cheese Dressing (recipe below)
In a large bowl, combine lettuces, tomatoes, blue cheese and celery. Toss with Balsamic Vinaigrette. Arrange on 3 to 4 dinner plates. Top with chicken breast strips. Drizzle with amount desired of Buffalo Wing Sauce and Blue Cheese Dressing.
Makes 4 entree-size servings
BALSAMIC VINAIGRETTE:
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 generous teaspoon Dijon mustard
1 tablespoon chopped shallots
1 clove garlic, crushed
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper.
In a small food processor, combine olive oil, balsamic vinegar, Dijon mustard, chopped shallots, garlic clove, crushed, 1sea salt and reshly ground black pepper. Process until well blended. Makes a generous 1/2 cup dressing. If making in advance, refrigerate, covered, until serving time.
BLUE CHEESE DRESSING:
1/2 cup sour cream OR mayonnaise
3 OR 4 tablespoons buttermilk
2 teaspoons white OR red wine vinegar
3 to 4 tablespoons crumbled blue cheese
salt and pepper to taste
Mix sour cream OR mayonnaise with buttermilk and white OR red wine vinegar until smooth. Stir in crumbled blue cheese and salt and pepper to taste. Refrigerate until serving time. Makes about 3/4 cup.
Source: San Bernardino Sun newspaper