Buffalo Blue Recipe

Prep chicken and bacon

Remove skin from rotisserie chicken and shred meat into bite-sized pieces. If bacon is not cooked, cook 6 slices in a skillet over medium heat until crisp; drain on paper towels and chop into pieces. Measure out mixed greens and slice celery thinly if using.

Warm buffalo chicken

In a medium skillet, melt 1 tablespoon unsalted butter over medium heat. Add shredded chicken and toss to warm, about 2 minutes. Stir in 3 tablespoons buffalo sauce and continue cooking for 1–2 minutes until chicken is evenly coated and heated through. Season with 1/2 teaspoon salt and 1 teaspoon black pepper; taste and adjust seasoning as needed.

Assemble

If making a sandwich: split and toast 4 sandwich rolls or bread slices if desired. Layer each roll with 1 cup mixed greens, 3/4 cup buffalo chicken, 1–2 chopped bacon slices per sandwich, and a drizzle of blue cheese dressing. Top with extra crumbled blue cheese and chopped chives/parsley. If serving as a salad: divide 4 cups mixed greens among plates, top with 3/4 cup buffalo chicken per plate, sprinkle chopped bacon, thinly sliced celery, drizzle blue cheese dressing, and garnish with herbs and extra blue cheese.

Make the dressing: In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Whisk in 3 tablespoons buttermilk (or milk), 1 teaspoon apple cider vinegar, and 1 teaspoon fresh lemon juice until combined.

Add flavor and cheese: Stir in 1/2 cup crumbled blue cheese and 1/2 teaspoon minced garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. For a chunkier dressing, gently mash some of the blue cheese into the mixture with the back of a spoon; for a smoother dressing, pulse briefly in a blender or food processor.

Rest and adjust: Let the dressing rest in the refrigerator for at least 15 minutes to meld flavors. If the dressing is too thick, thin with an additional 1–2 teaspoons of buttermilk or milk to reach desired consistency. Taste and adjust salt, pepper, or vinegar as needed.

Finish and serve: Sprinkle extra crumbled blue cheese and chopped chives or parsley over the assembled sandwiches or salads just before serving. Serve remaining buffalo sauce and extra dressing on the side for guests who want more heat or creaminess.