Ingredients:

  • 2 large Chicken Breasts, Boneless, Skinless (approx. 500 g) OR 4 cups Rotisserie Chicken, shredded
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 60 g (4 Tbsp) Unsalted Butter
  • 120 ml (½ cup) Frank’s RedHot Original Sauce
  • ½ tsp Garlic Powder
  • 1 tsp White Wine Vinegar
  • 120 ml (½ cup) Mayonnaise (Full-fat, preferred)
  • 60 ml (¼ cup) Full-Fat Plain Greek Yogurt
  • 60 g (½ cup, firmly packed) Crumbled Blue Cheese (Stilton or Gorgonzola)
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Fresh Lemon Juice
  • 3 large Celery Stalks, finely diced (about 1 cup)
  • ¼ medium Red Onion, very finely minced
  • 2 Tbsp Fresh Chives or Spring Onion (Scallions), finely snipped

Instructions:

  1. Cook the Chicken (If starting raw): Poach or bake the chicken breasts until the internal temperature reaches 74°C (165°F). Season lightly with salt and pepper during cooking.
  2. Shred the Chicken: Once cooked, allow the chicken to rest for 10 minutes. Shred finely using two forks, or place the slightly cooled chicken into a stand mixer and use the paddle attachment on low speed for 30 seconds until perfectly shredded. Set aside in a large mixing bowl.
  3. Melt the Butter: In a small saucepan over low heat, melt the unsalted butter until liquid. Do not brown.
  4. Make the Hot Sauce: Remove the pan from the heat. Whisk the melted butter, hot sauce, garlic powder, and white wine vinegar together until fully emulsified.
  5. Coat the Chicken: Pour the Buffalo sauce immediately over the shredded chicken. Toss thoroughly to ensure every piece is evenly coated.
  6. Prepare the Dressing Base: In a separate medium bowl, combine the mayonnaise, Greek yogurt, crumbled blue cheese, Worcestershire sauce, and lemon juice. Season lightly with salt and pepper. Whisk until mostly smooth but still retaining some texture from the blue cheese crumbles.
  7. Add the Crunch: Stir the diced celery, minced red onion, and chives/spring onion into the coated chicken mixture.
  8. Combine and Chill: Pour the creamy blue cheese dressing over the chicken and vegetable mixture. Fold gently until everything is fully incorporated. Cover the bowl tightly and refrigerate for a minimum of 30 minutes (preferably 2 hours) to allow the flavors to marry and the salad to firm up. Do not serve immediately.