Simple Way to Make Award-winning Buffalo chicken with celery slaw and blue cheese💙

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The ingredients needed to make Buffalo chicken with celery slaw and blue cheese💙:

1. Get Blue cheese fondant:
2. Prepare 180 g blue cheese
3. Take 1/2 cup sour cream
4. Get 1 tsp Dijon mustard
5. Get 1/4 tsp Tabasco
6. Prepare 1/4 tsp Worcestershire sauce
7. Get 1 tsp fresh lemon juice
8. Get Salt
9. Take For chicken:
10. Take 6 boneless,skin on chicken thighs or breast
11. Make ready Salt and freshly cracked black pepper
12. Make ready 3-4 tbsp canola oil
13. Get 1/4 cup thinly sliced onion
14. Get 1 garlic clove thinly sliced
15. Prepare 1/2 cup hot sauce
16. Take 1 tsp Sriracha
17. Get 1 tbsp white vinegar
18. Get 1 stick butter
19. Make ready Fresh lemon juice

Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an. Make the blue cheese dressing: Combine the mayonnaise, sour cream, blue cheese, and scallion in a small bowl and stir to combine. Slice the rolls in half and spread some blue cheese dressing on the inside of each roll.

Steps to make Buffalo chicken with celery slaw and blue cheese💙:

1. Fondan: in a blender purée the blue cheese, sour cream and mustard until smooth. Add the Tabasco, Worcestershire sauce and lemon juice, blend until mixed. Season with salt.
2. For the chicken open the thighs as flat as you can, pressing on the meat with your hands. If using breasts, lay them flat on the work surface. The meat should lie on the countertop, skin side down. Season both sides with salt and pepper. Roll the meat into roulades, or rolls, and tie the ends and the center with kitchen twine.
3. Bring a large pot to a boil. Reduce the heat and poach the chicken for 18-20 minutes.
4. In a pan heat the oil and fry the chicken until crispy from both sides. Around 2-3 minutes.
5. In a saucepan heat the oil. When hot fry the onions and garlic until reach amber color. Add the hot sauce, Sriracha, vinegar and 1/4 cup of water. Let the sauce come to a simmer and cook for about 10 minutes. Transfer sauce to a blender and purée until smooth. With blender running add one piece of butter in one time and continue blending.
6. Slice each roulade in 3 pieces and remove the twine. Carefully toss the slides with spicy sauce. Garnish each plate with celery slaw, blue fondant and serve! Enjoy !

Make the blue cheese dressing: Combine the mayonnaise, sour cream, blue cheese, and scallion in a small bowl and stir to combine. Slice the rolls in half and spread some blue cheese dressing on the inside of each roll. Arrange the sliced celery on the bottom halves of the. With celery and blue cheese in the mix of ingredients, this buffalo chicken wrap is both spicy and cool! How to Make Buffalo Chicken and Blue Cheese Cabbage Bowl: (Scroll down for complete printable recipe and link to Instant Pot instructions.) To serve put a generous amount of slaw into a bowl and top with a scoop of the buffalo chicken mixture.

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