Monday, May 21, 2007 Cooking Club - Recipe 1

Over at Food For Thought, the blog at Food Network Canada, Catherine has started a cooking club, where every month the participants will all cook a recipe from the website. This is the first month, and the recipe that was chosen is from Michael Smith, who has had three shows on the Food Network - The Inn Chef, Chef at Large and Chef at Home. Chef at Home is one of my favorite shows on the Food Network and is the highest rated Canadian food show on the network.

This month's recipe (and the first time I have cooked a recipe from Michael Smith) is "Buffalo" Chicken Wing Salad with Blue Cheese.

What a great salad! Scott couldn't even swallow his first mouthful before telling me to make sure I wrote this recipe down so we could have it again. I made a few changes to the original recipe; I reduced the butter and increased the ketchup in the dressing, which made it thicker but still delicious. I also cut back on the amount of chicken and blue cheese and added chopped tomato.

If you want to take part in the Cooking Club, the deadline for this month is May 31. Email Catherine at blog AT

'Buffalo' Chicken Wing Salad with Blue Cheese
adapted from Michael Smith

1 chicken breast, boneless and skinless, cut into chunks
3 or 4 spoons of flour (I used whole wheat)
2 tb oil
2 tomatos, chopped
4 ribs of celery, thinly sliced
juice of 1 lemon
50 g blue cheese, crumbled into very small pieces
1 head romaine lettuce, cleaned and torn into pieces

1/4 cup butter, melted
1/2 cup hot sauce
1/2 cup ketchup

Place the lettuce in a large bowl. Scatter the tomato and celery over top, and squeeze the lemon juice over the salad. Set aside.

Heat the oil in a large pan over medium high heat. Toss the chicken and flour together. When the oil is hot add the chicken and cook until the chicken is brown and crisp and cooked through. Remove from the pan and drain briefly on a paper towel.

Make the dressing by whisking together the butter, hot sauce and ketchup. Place the chicken in a small bowl and toss with 2 or 3 tb of the sauce.

Top the salad with the chicken and the blue cheese.

To serve scoop the salad onto plates and pass the dressing on the side.

Serves 2 as a main course, if your husband eats like mine does.


MyKitchenInHalfCups said...

Holy Moly - that is one terrific summer salad!! So Scott is talking with his mouth full ... oh dear...

Brilynn said...

I'll definitely be making this salad again too, I really liked it.

foodiechickie said...

What a neat idea.

Freya and Paul said...

Sounds really delicious and I'm glad you used chicken breast instead of wings

Patricia Scarpin said...

This salad looks really good, Sara - I've had my eye on it since Brilynn posted it!

Lis said...

That salad looks awesome, Sara!

Have you ever had that dip that tastes just like buffalo wings? It's to die for as well. =)


Sara said...

Tanna - nothing new with Scott doing that! But I take it as a complement.

Brilynn - it is such a great idea. who doesn't like hot wings?

FC - yes!

F&P - I don't think it would be much fun eating around those bones!

Patricia - hope you try it!

Lis - never heard of a dip like that before!

Katerina said...

I like the addition of tomato, good choice.

Kelly-Jane said...

This delicious and pretty salad is making me want to try some so much!

Shalaidah said...

Keep up the good work.