|Buffalo Chicken Pasta Salad: Football Foodie Kickoff || ||
Recipe type: Main or side
Prep time: 3 hours
Cook time: 30 mins
Total time: 3 hours 30 mins
- 1/2 cup mayo
- 1/2 cup sour cream
- 6 ounces blue cheese
- 1/4 tsp ground pepper
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder
- 1 tsp white wine vinegar
- Buffalo Chicken
- 2-2.5 pounds boneless, skinless chicken breast, oven roasted or sauteed (5 cups chopped after cooking)
- kosher salt & freshly ground black pepper
- 1-2 tablespoons olive oil
- 2-3 tablespoons butter
- 3-4 cloves garlic, minced
- 1/2-3/4 cup hot sauce, Frank's Original or preferred hot sauce
- pinch of ground cayenne pepper for extra hot chicken (optional)
- 1 pound short pasta such as farfalla or rigatoni (olive oil and salt)
- 1 cup diced celery, about three stalks
- 1 cup thinly sliced carrots, about two medium-sized carrots
- 1 cup scallions chopped plus a small handful for garnish, about 3-4 scallions.
- Combine ingredients for the dressing in a small bowl and refrigerate, allowing the flavors open up for at least 1-2 hours before assembling the pasta salad.
- Season the chicken with a dash of salt and pepper, lightly coat with olive oil and then cook either in a 350º oven for 20-25 minutes or saute on the stove top with a small bit more of olive oil over medium high heat, 4-5 minutes a side.
- Allow the meat to cool slightly and then chop.
- In a large skillet, melt the butter over medium heat and saute the garlic for a minute or two.
- Toss in the chicken to coat and then mix in the hot sauce.
- Drain any excess hot sauce mixture from the chicken and chill while making the pasta.
- Cook the pasta al dente with salted water dash of olive oil as per package directions.
- Drain and rinse with cold water, shaking out all the excess water as thoroughly as possible.
- In a very large bowl, toss together the pasta, dressing, celery, carrots and scallions.
- Fold in the hot sauced chicken.
- Garnish with remaining scallions.
- Serve immediately or refrigerate for later.
Prep time includes resting the salad dressing before assembling. Tip: Sometimes pasta salads or potato salads dry out a small bit when left in the fridge for more than 24 hours. Stir in a tablespoon or so of sour cream to add back moisture and return to desired consistency.
Recipe by sarah sprague at http://sarahsprague.com/2012/09/06/buffalo-chicken-pasta-salad-football-foodie-kickoff/