Buffalo Chicken Pasta Salad
Garnished with avocado and tomatoes for added flavor.
My husband and I frequent a local grocery store called, Kowalski’s. www.kowalskis.com It is less than a mile away from our home. There is a Starbuck’s inside so you know my motivation for going there! I mentioned their awesome quiche in a previous post. (The quiche has been on sales for $0.99 on Fridays and Saturdays! Yeah, budget friendly protein! They have so many kinds too.) On most Saturday’s they sample many of their products. Yesterday, they were sampling Buffalo Chicken Pasta. The husband loved it! He looked at me and said, “I bet you could make that.” Yes, dear, I can. So to end his day of fishing with his buddies, I have made him the aforementioned pasta and a baked version of “Fried Pickles” I found on Pinterest. You can call me the good wife, anytime, I aim to please. I had blue cheese dressing on hand but if you don’t have any you could very easily make your own. It really isn’t hard to do. I will attach a simple recipe at the bottom. I was just looking for convenience since, while Jon was fishing, the kids and I were at the beach. Didn’t want to spend the entire day in the kitchen.
Buffalo Chicken Pasta
- 3 stalks celery sliced on the diagonal
- breast of one rotisserie chicken, diced, about 2 cups
- 1/3 cup Gorgonzola cheese crumbles (or whatever blue cheese you prefer)
- 1/2 cup Sweet Baby Rays buffalo sauce
- 3/4 cup blue cheese dressing
- 1/2 pound penne pasta, cooked al dente
Mix sauces together, pour over remaining ingredients, mix well. Chill one hour. Serve with a garnish of chopped tomatoes and avocado.
What I had on hand in my refrigerator.
Easy Blue Cheese Dressing
- 1/2 cup Hellman’s mayonnaise (you can also make this with Greek yogurt)
- 1/3 cup buttermilk
- 1 tsp fresh squeezed lemon juice
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 4 oz. Gorgonzola cheese crumbles (or your preferred blue cheese variety)
Alton Brown from Food Network has a great one too. His includes Worcestershire sauce. Here’s the link to his: http://www.foodnetwork.com/recipes/alton-brown/blue-cheese-dressing-recipe/index.html
Baked “Fried” Pickles
Coated in Panko and cheese these are pretty tasty.
Baked “Fried” Pickles found at: http://fullflavorfood.com/fried-baked-pickles/
- Jar of dill pickle planks (at room temp.)
- 2 Eggs
- 1 tablespoon Milk
- 1/2 cup Flour (All Purpose)
- 3/4 cup Bread Crumbs
- 1/2 cup Panko Crumbs
- 1/2 cup Cheddar Cheese (Finely Shredded)
Set up a breading station, 3 bowls, in a row. The first bowl is for the flour. In the second bowl, beat the egg with the milk. In the final bow, toss together the bread crumbs, panko crumbs, and the shredded cheese. Dredge each pickle chip in the flour until well coated, then dip into the egg/milk mixture making sure that no flour shows, finish by coating with the cheesy bread/panko crumb mixture, and place onto cookie sheet sprayed with nonstick spray. (I always use a liner so I don’t have to add extra fat.) Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached. Serve with your favorite dip. We like seasoned sour cream or Hidden Valley Ranch spiked with Siracha.
Just slice them in half.
You can’t see the final pan on the left. Dredge in flour, dip into egg, coat liberally with the bread crumb mixture.
I sprinkled a little extra cheese on them. A jar of pickle planks cut in half will fill the cookie sheet.
They come out nice and crispy.