Buffalo Chicken Wedge Salad

Serves: 4

Prep time: 10 minutes

Cook time: 30 minutes

Make-Ahead: Dressing can be made up to 2 days ahead, covered and refrigerated. 


6 chicken thighs (about 7 oz. each)

1 tbs. olive oil

1/2 cup blue cheese crumbles (about 1 3/4 oz.)

1/4 cup buttermilk

1/4 cup mayonnaise

1/4 cup sour cream

1 tbs. fresh lemon juice

1/4 cup Frank’s hot sauce

2 tbs. melted butter

1 head iceberg lettuce, cut into 4 slabs

2 celery stalks, thinly sliced

2 radishes, thinly sliced


  1. Place Airfry/Steam Plate inside Frying Basket of Curtis Stone Airfryer Steamer. Coat chicken with oil and season with salt and pepper. Place chicken, skin side up, on plate.
  2. Select Chicken Preset and cook chicken at 400°F for 25 to 30 minutes, or until skin is crisp and chicken is cooked through.
  3. Meanwhile, in medium bowl, whisk blue cheese, buttermilk, mayonnaise, sour cream and lemon juice. Season with salt and pepper.
  4. In large bowl, whisk hot sauce and butter. Add hot cooked chicken and toss to coat.
  5. Divide iceberg slabs among 4 plates and sprinkle with salt and pepper. Spoon blue cheese dressing over iceberg. Top with celery, radishes and chicken pieces and serve.
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