<\/p>\n

Buffalo wings are delicious, so why not make a salad around those familiar flavors? We created this Latin-inspired take on the traditional combination of buffalo wings and blue cheese dressing. The parsley and blue cheese of the traditional dressing are replaced with cilantro and cotija cheese, a crumbly cheese often used to top Mexican dishes, and it’s absolutely delicious. Everyone we’ve ever served this to has raved about it.<\/p>\n

\n

Buffalo Chicken:<\/strong><\/p>\n

\n
• 4 boneless skinless chicken breasts<\/li>\n
• 1 12-oz bottle of buffalo wing sauce<\/li>\n
• 4 TBSP butter<\/li>\n
• 1\/4 cup Louisiana-style hot sauce, such as Tabasco<\/li>\n<\/ul>\n

  Directions:<\/p>\n

  \n
  1. Combine chicken and buffalo wing sauce in a gallon-sized zip-top bag. Marinate for 1 hour.<\/li>\n
  2. Melt butter in a small pot, whisk in hot sauce to combine. Grill chicken over medium-high heat until the internal temperature reaches 170\u00b0F. Brush the butter and hot sauce mixture over the chicken during cooking.<\/li>\n<\/ol>\n

     Dressing:<\/strong><\/p>\n

     \n
     • 1 cup mayonnaise<\/li>\n
     • 1\/2 cup sour cream<\/li>\n
     • 3\/4 cup cilantro, chopped<\/li>\n
     • 1 to 2 TBSP lemon juice<\/li>\n
     • 2 garlic cloves, chopped<\/li>\n
     • 6 dashes of Worcestershire sauce<\/li>\n
     • Salt and pepper to taste<\/li>\n
     • Crushed red pepper to taste<\/li>\n
     • 6 oz cotija cheese<\/li>\n<\/ul>\n

       Directions:<\/p>\n

       \n
       1. Combine all of the ingredients in a blender. If necessary, water can be added to thin the dressing. Taste and adjust seasoning accordingly.<\/li>\n<\/ol>\n

          Salad:<\/strong><\/p>\n

          \n
          • Grilled chicken, sliced<\/li>\n
          • 1 head iceberg lettuce<\/li>\n
          • 2 c. grape tomatoes, halved<\/li>\n
          • 1 yellow or red bell pepper<\/li>\n
          • 1 c. corn, roasted or grilled<\/li>\n
          • 2 oz. cotija cheese, for garnish<\/li>\n<\/ul>\n

            Directions:<\/p>\n

            \n
            1. Mix together all of the ingredients, except for the cotija cheese, in a large bow. Toss with the dressing, plate and top with cotija cheese.<\/li>\n<\/ol>\n

               Buffalo Chicken Salad with Cilantro-Cotija Dressing:<\/strong><\/p>\n

               
               \n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

               Buffalo wings are delicious, so why not make a salad around those familiar flavors? We created this Latin-inspired take on the traditional combination of buffalo wings and blue cheese dressing. The parsley and blue cheese of the traditional dressing are replaced with cilantro and cotija cheese, a crumbly cheese often used to top Mexican dishes, and it’s absolutely delicious. Everyone we’ve ever served this to has raved about it. Buffalo Chicken: 4 boneless skinless chicken breasts 1 12-oz bottle of buffalo wing sauce 4 TBSP butter 1\/4 cup Louisiana-style hot sauce, such as Tabasco Directions: Combine chicken and buffalo wing sauce in a gallon-sized zip-top bag. Marinate for 1 hour. Melt butter in a small pot, whisk in hot sauce to combine. Grill chicken over medium-high heat until the internal temperature reaches 170\u00b0F. Brush the butter and hot sauce mixture over the chicken during cooking. Dressing: 1 cup mayonnaise 1\/2 cup sour cream 3\/4 cup cilantro, chopped 1 to 2 TBSP lemon juice 2 garlic cloves, chopped 6 dashes of Worcestershire sauce Salt and pepper to taste Crushed red pepper to taste 6 oz cotija cheese Directions: Combine all of the ingredients in a blender. If necessary, water can be added to thin the dressing. Taste and adjust seasoning accordingly. Salad: Grilled chicken, sliced 1 head iceberg lettuce 2 c. grape tomatoes, halved 1 yellow or red bell pepper 1 c. corn, roasted or grilled 2 oz. cotija cheese, for garnish Directions: Mix together all of the ingredients, except for the cotija cheese, in a large bow. Toss with the dressing, plate and top with cotija cheese. Buffalo Chicken Salad with Cilantro-Cotija Dressing:<\/p>\n[Read More...]<\/a>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,32,31,26,28,48,6,36,40],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/469"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=469"}],"version-history":[{"count":1,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/469\/revisions"}],"predecessor-version":[{"id":1741,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/469\/revisions\/1741"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}