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Buffalo Chicken Legs with Blue Cheese Salad
10 min prep time
20 min cook time
4servings
Recipe by
Linda Gassenheimer
Source
The 12-Week Diabetes Cookbook
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason
How to Make Buffalo Chicken Legs with Blue Cheese Salad
A tangy, cool salad topped with blue cheese dressing balances the heat of buffalo drumsticks. You can add more or less cayenne pepper, depending on how hot you like. Try making your own dressing with this Light Blue Cheese Dressing recipe.
Double Up: Double the buffalo chicken in this recipe and use the leftover chicken in this Panzanella Salad.
Find this recipe and weekly meal plans in our book, The 12-Week Diabetes Cookbook by Linda Gassenheimer. To order directly from the American Diabetes Association, click here.
10 min prep time
20 min cook time
4servings
2 1/2 cups salad with 2-3 drumsticks
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Step-By-Step Instructions:
- In a medium bowl, mix the cayenne pepper (add an additional 1/2 tsp for extra spiciness), honey, vinegar, tomato paste, and garlic to form a smooth sauce. Set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken in one layer and brown for 5 minutes. Turn and brown 5 more minutes.
- Reduce the heat to low and add the sauce to the skillet. Stir to coat the chicken. Cover the skillet and cook for 5 minutes. A meat thermometer inserted into the chicken should read 170° F when it’s fully cooked.
- Divide the salad greens among 4 dinner plates. Add the celery and croutons, then drizzle with blue cheese dressing. Divide the chicken among the 4 plates, and top with any remaining buffalo sauce.
Nutrition facts
4 Servings
-
Serving Size
2 1/2 cups salad with 2-3 drumsticks
- Amount per serving Calories 460
-
Total Fat
18g
- Saturated Fat 3.5g
- Cholesterol 140mg
- Sodium 550mg
-
Total Carbohydrate
35g
- Dietary Fiber 6g
- Total Sugars 16g
- Protein 40g
- Potassium 1020mg
- Phosphorous 430mg
Ingredients
cayenne pepper
1/2 tsp
honey
3 tbsp
white vinegar
1/4 cup
tomato paste
1/4 cup
garlic (crushed)
4 clove
canola oil
2 tbsp
skinless chicken drumsticks with bone
3 lbs
washed, ready-to-eat mixed salad greens
8 cup
sliced celery
2 cup
whole-wheat croutons
2 cup
light blue cheese dressing
1/2 cup
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