Spicy Buffalo Chicken Salad with Crispy Bacon and Blue Cheese

Ingredients

• 4 slices bacon
• 9 ounces cubed cooked chicken
• 1 pinch salt and ground black pepper to taste
• 3 tablespoons Buffalo wing sauce (such as Frank's RedHot®)
• 2 plum tomatoes, seeded and chopped
• 4 radishes, diced
• 1 ½ cups chopped romaine lettuce
• ½ cup diced cucumber
• 1 stalk celery, sliced
• 2 slices red onion, chopped
• ¼ cup crumbled blue cheese
• 3 tablespoons blue cheese salad dressing, or to taste

Step 1

Cook the bacon in a large skillet over medium-high heat. Turn the slices every now and then until they’re nicely browned and crispy, which should take about 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain and cool.

Step 2

Use the same skillet with the bacon fat to warm up the chicken. Season it lightly with salt and pepper, and cook until it just starts to brown, around 3 minutes. Drain the chicken on paper towels, then toss it in a big bowl with the wing sauce, making sure each piece is well coated. Pop the bowl in the fridge for about half an hour to let the flavors meld.

Step 3

When the chicken is chilled, crumble the bacon into bite-sized pieces and add it to the bowl. Throw in the tomatoes, radishes, lettuce, cucumber, celery, red onion, and blue cheese. Drizzle on your favorite dressing, give everything a good toss, and then split the salad between two plates. Enjoy!