Baked Buffalo Chicken with Blue Cheese Salad
March 2011
Makes: 4 servings
Prep: 10 mins
Bake: 35 mins
- 8 bone-in chicken thighs (about 2 pounds)
- 1 onion, cut crosswise into 1/3-inch thick rings
- 1/3cup buffalo sauce, plus more for serving
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- 1 4 ouncecontainer blue cheese crumbles
- 6 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 2 cups chopped celery, with any leaves
- 1 5 ouncebag mixed greens
- Preheat the oven to 400 degrees . In a large bowl, combine the chicken, onion, 1/3 cup buffalo sauce and the olive oil; season with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Bake, stirring the onion and turning the chicken halfway through, until the onion is softened and browned and the chicken is cooked through, about 35 minutes.
- Meanwhile, in a salad bowl, whisk together the blue cheese, sour cream and lemon juice; season with salt and pepper. Add the celery and mixed greens and toss. Top the salad with the baked chicken and onion. Serve with more buffalo sauce on the side
Tip
- Revive limp celery by submerging it in ice water for 10 minutes.
Tip
- Slice the baked chicken and use as a sandwich filling along with the salad.
Tip
- Cut back on fat by swapping in chicken breast for the thigh and tossing the salad in a lemon vinaigrette.