Zucchini Buffalo Chicken Salad
Zucchini Buffalo Chicken Salad
Rating: (1 rated)
Recipe Yield: Serves 4

8 ounces blue cheese
1/4 cup milk
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 1/2 pounds zucchini (about 4 medium), spiralized
2 poached boneless, skinless chicken breasts, cut into large cubes (see Recipe Notes)
2/3 cup shredded carrots (optional)
1 cup Buffalo stovetop croutons (see Recipe Notes)
1/4 cup finely chopped fresh chives

Place the blue cheese, milk, and olive oil in a blender and process until smooth. Stir in the black pepper; set aside.

Divide the spiralized zucchini into 4 bowls, then divide the chicken and carrots over the zucchini.

When ready to serve, divide the croutons over the bowls, drizzle with the dressing, and garnish with the chives.

Recipe Notes

  • Accompanying recipes: We used poached chicken breasts and Buffalo stovetop croutons in this recipe.
  • Make ahead: The zucchini can be spiralized and the carrots shredded and stored in airtight containers in the refrigerator for up to five days. The chicken can be poached and stored in airtight container in the refrigerator for up to four days. The dressing can be made and stored in an airtight container in the refrigerator for up to five days; let sit out at room temperature for 15 minutes, then whisk or blend again before serving.
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