Title: Buffalo chicken salad
 Categories: Salad
      Yield: 1 Servings
 
           Boneless chicken breasts
           Durkee's red hot sauce
           Olive oil
           Lemon juice
           Salt
           Pepper
           (see instructions)
 
  Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I
  swear by the stuff at work, I should have known it was the best for
  Buffalo Wings ~ it is great in Crab Dip, too) and a little olive oil,
  lemon juice, salt and pepper. I like to let the chicken sit overnight
  so that it soaks up the true flavor of the durkee's. Bake off the
  chicken at 350 until cooked through, and no pink shows. Let cool and
  tear into pieces, drizzling more Durkee's if the flavor is not
  enough. Then I just toss it with chopped celery, and homemade blue
  cheese dressing. The dressing certainly does not have a recipes (We
  really don't use recipes in catering)- basically it is Mayo, Sour
  Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled
  blue cheese - Saga Blue usually. The secret is to let the blue cheese
  set in the fridge at least overnight.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe