Buffalo Style Chicken Salad

Buffalo Style Chicken Salad with a side of fruit and vegetables

Do you know why the chicken was evil? It laid deviled eggs. Could evil look so cute?

deviled eggs

 

Our featured recipe is: Buffalo Style Chicken Salad and here is what you will need:

ingredients for Buffalo Style Chicken Salad

We are going to poach that breast of chicken in 1 1/2 cups of chicken broth. Cut the chicken into large chunks (about 6 or 7 chunks) and place into a small stock pot. Then pour 1 cup of broth into pot. Place the other 1/2 cup of broth on stove top for later. Place lid over pot. Turn on high heat and allow the broth to come to a boil and hold there for 2 to 3 minutes. Turn heat to low. Simmer and cook the chicken until it is opaque throughout or until the pink is no longer visible, about 10 minutes. You will add the other 1/2 cup of broth half way through the poaching process.

pouching breast of chicken

Notice in the upper right image the chicken is opaque or no longer pink, now add the other 1/2 cup of chicken broth, doing so with a circular motion. Place lid back over pot.  Now lets prepare the other ingredients while we wait for the chicken to cook.

preparing Buffalo Style Chicken Salad

If your cream cheese has not softened to room temperature than place it in the microwave for under 45 seconds. It should only take about 30 seconds to soften the cheese. It will depend on your microwave as to how long you will leave it. Once softened remove from microwave and place into a larger bowl. Using a spatula spread it out and mix in the ranch dressing, Tabasco sauce, mozzarella and goat cheese. Mix all ingredients until well incorporated. Set aside and allow flavors to infuse  together. By this time the chicken should be done. Be sure to measure the internal temperature of the chicken. It should be no lower than 165 degrees.

measuring tempature of pouched breast of chicken

When measuring the temperature, insert the thermometer into a chunk of chicken towards the middle of the stock pot. Insert half way into the chicken chunk, but so it does not come out the other side. You need to read the center of the meat.

Wait for at least 2 minutes or until the thermometer comes to a stand still or reaches the temperature and the numbers stop moving. In this image the thermometer is leaning against the side of the  stock pot. This was only done so a photo could be taken. The temperature was read first and then a photo was shot for illustration purposes. Do not allow the thermometer to touch the side of the pot. If it has reached 165 degrees or higher, remove chicken from pot and place into a bowl and allow to cool, about 15 to 20 minutes. Once cooled take chicken chunks and shred into pieces. Then mix into cream cheese mixture until well incorporated.

mix in shredded chicken with Buffalo cream cheese mixture

If you want a more crunchy salad you could add some diced celery and/or shredded carrots. After preparing your plate of Buffalo Style Chicken Salad here is what you have:

Buffalo Style Chicken Salad with a side of fruit and vegetables

The plate is prepared for two. Also there is a plate of celery and cream cheese, baby carrots and apple wedges. If you decide to make this recipe for yourself, I hope you enjoy it as I did.

Buffalo Style Chicken Salad

Buffalo Style Chicken Salad

1- 8 oz. pkg. cream cheese, softened

½ cup ranch dressing

¼ to ½ cup TABASCO® brand Buffalo Style Hot Sauce

¼ cup goat cheese, crumbled

1/3 cup Mozzarella cheese, shredded

1 large chicken breasted, pouched*

Place cream cheese in microwave less than 45 seconds. It will depend on your microwave as to how long you will leave it. When the cream cheese is softened, remove from microwave and place into a large bowl.

Using a spatula spread it out and mix in the ranch dressing, Tabasco sauce, mozzarella and goat cheese. Mix all ingredients until well incorporated. Set aside and allow flavors to infuse together.

When chicken has reached 165 degrees internally, remove from pot and place into a bowl and let cool, 15 to 20 minutes.

Once cooled take chicken chunks and shred into pieces. Then mix into cream cheese mixture until well incorporated.

Spread chicken salad on to a Ciabatta Roll or your favorite bread.

*Cut the chicken into large chunks (about 6 or 7 chunks) and place into a small stock pot. Then pour 1 cup of chicken broth into pot. Let stand the other 1/2 cup of broth on stove top for later. Place lid over pot. Turn on high heat and allow the broth to come to a boil and hold there for 2 to 3 minutes. Turn heat to low. Simmer and cook the chicken until it is opaque throughout or until the pink is no longer visible, about 10 minutes. You will add the other 1/2 cup of broth half way through the poaching process.

What Others are Saying About Chicken:

Enhanced by Zemanta

Tips for Working with Eggs in the Kitchen

Tips for Working with Eggs in the Kitchen

 

Making the Perfect Deviled Eggs

To make perfect deviled eggs, ensure the yolk is evenly centered within the shell by always storing the eggs large end up. This keeps the yolks centered.

You can also spin the egg on a flat surface before boiling. Place an egg, lengthwise, on the top of the kitchen counter and gently spin it a couple of times. The spinning action helps center the yolk within the shell.

Don’t you hate it when some of your eggs crack while boiling and the whites ooze out? Well, all eggs have an air pocket at the larger rounded end. The air pocket expands as the egg is boiling and the shell cracks from the built up air pressure. To prevent this, pierce the large rounded end with a pin. As the eggs are cooking the air will escape through the hole.

After boiling the eggs plunge them immediately into cold water while they are still hot to prevent a greenish or grey ring from forming round the yolk. Make sure to keep the water cold while the eggs are cooling.

Testing to see if the Eggs are Still Fresh

Testing to see if the eggs are still Fresh

Place an egg in a bowl of room temperature water. If the egg sinks to the bottom (#1) it is still fresh as well as if it stands up on one end (#2). But if the egg floats to the top of the water (#3) it is no longer fresh.

Easiest Way to Separate the Egg Yolk from the White

Eggs at Room Temperature

  Testing to see if the Eggs are Still Fresh

Room temperature eggs whisk to higher volumes and ensure that the cake rises properly when baking. Eggs also must be at room temperature for the proteins to separate easily enough to support the cake’s crumb.

So what do you do to make your eggs at 41 degrees (temperature of refrigerator) rise to room temperature fast? Place them in a bowl of warm water for about 5 minutes.

Egg Whites and Stiff Peaks

Egg Whites and Stiff Peaks

For extra stiff beaten egg whites, never use a plastic bowl. Plastic is porous and absorbs oil which will prevent the egg whites from stiffening. Always use glass or metal mixing bowls that are freshly washed and dried.

 

What Others are Saying about Eggs:

Enhanced by Zemanta