Texas Pete® Warm Buffalo Chicken Salad


    • 1 1/2 C Vinaigrette Dressing or Ranch Dressing, prepared
    • 3/4 C divided Texas Pete Original Hot Sauce
    • 2 tbsp. Vegetable oil
    • 4 lbs. Chicken tenders or boneless skinless chicken breasts , seasoned with salt and pepper
    • 1/4 C Butter
    • 1 1/2 C Diced celery, 1/4″ diced
    • 1 C Diced red onion, 1/4″ diced
    • 1 C Crumbled Blue Cheese


    YIELD: 12 cups
    PORTION (Serving Size): 1/2 cup
    1. Combine vinaigrette (or Ranch) and 3 ounces hot sauce.  Set aside.
    2. Saute’ chicken tenders in oil over high heat until browned.  Reduce heat to low; add remaining 3 ounces of hot sauce and butter.  Continue cooking until chicken is no longer pink.  Remove from heat; drain off liquid. 
    3. Cool chicken slightly.  Coarsely shred. 
    4. To make salad, toss chicken, celery and onion with hot sauce-dressing mixture.  Top with bleu cheese crumbles.

    *Serve Warm Buffalo Chicken Salad over mixed greens or in a wrap sandwich

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