In college, when Jarrod, E. Boone, and I wanted to eat healthy, we would go to Zaxby’s and order the Buffalo Blue Salad… The word salad= healthy right?! The Texas toast with 4 tablespoons of butter, the crispy tortilla strips, gobs of blue cheese, processed chicken, and two packets of dressing really made for an
extra healthy meal HAH!
I had planned on making this Buffalo Chicken Skewer recipe from ALL YOU magazine for the Super Bowl, but we were actually invited to go somewhere WITH our children! Since I already had the ingredients, I made the dish on Monday night and tonight I used my left over chicken to make my own version of my old college fave… to die!
Night #1-Buffalo Chicken Skewers with home made blue cheese dip
Night #2- Buffalo Blue Chicken Salad
lettuce, jalapeno, onion, buffalo chicken, blue cheese, and 2 tbsp. blue cheese dip as dressing
Prep time: 15 minutes
Cook 6 minutes per batch
Makes 20 skewers
- 3/4 cup of *reduced fat sour cream
- 1/3 cup *light mayo
- 4 oz. blue cheese, crumbled
- 1/4 tsp. Worcestershire sauce
- 1/4 tsp. red wine vinegar
- salt and pepper
- 4 tbsp. *unsalted butter
- 1/2 cup hot wing sauce such as Frank’s RedHot
- 1 tbsp. *sugar ( I used cane sugar)
- 1/2 tsp. white vinegar
- 1 tbsp. cayenne
- 1/2 all-purpose flour (I used organic wheat flour instead)
- 1 1/2 lb. boneless, skinless, chicken breasts cut into 40 1-inch cubes
- 1/4 cup veggie oil ( I used Canola)
- *Carrot and Celery sticks (optional)
1. Make dip: Pulse sour cream, mayo, blue cheese, Worcestershire sauce, and vinegar in a food processor until mixture has blended into a chunky sauce. Season with salt and pepper. Cover and chill until ready to use. (Dip can be made up to 2 days ahead)
2.Make chicken: Stir butter, hot wing sauce, sugar and vinegar in a pan over medium-low heat until butter has melted. Remove from heat. In a large ziplock bag, mix cayenne, 1tsp. pepper, 2tsp. salt and flour. Add half of chicken and toss until well coated ( I went ahead and did all of the chicken at one time.)
3. In a large skillet ( I used my cast iron), warm half of the oil over medium-high heat heat. Remove chicken from bag, shaking off excess coating. Add to skillet and cook, turning on all sides, until chicken is crispy and no longer pink in the middle, about 6 minutes. Drain on paper towels. Wipe out skillet and repeat, tossing remaining chicken in coating and cooking in the remaining oil.
4. Rewarm hot sauce mixture in a pan and pour over the chicken tossing well to coat. Put two pieces of chicken onto 20 skewers. Serve with the dip, carrots, and celery.