Buffalo Chicken Legs with Blue Cheese Salad

A tangy, cool salad crowned with blue cheese and chicken dressing stability the warmth of chicken drumsticks. You can add more or less cayenne pepper, relying on how hot you want. Try making your personal dressing with this Light Blue Cheese Dressing recipe.


Buffalo Chicken Legs with Blue Cheese Salad


Ingredients
1/2 tsp cayenne pepper
3 tbsp honey
1/4 cup white vinegar
1/4 cup tomato paste
4 clove garlic (crushed)
2 tbsp canola oil
3 lbs skinless chicken drumsticks with bone
8 cup washed, ready-to-eat mixed salad greens
2 cup sliced celery
2 cup whole-wheat croutons
1/2 cup light blue cheese dressing

Directions
1 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.

2 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 for 5 more minutes.

3 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.

4 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.


Buffalo Chicken Legs with Blue Cheese Salad