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Living Well Recipes: Buffalo Chicken Caeser Salad Slider

Chef Mark's Daytona 500 ready recipe!
Buffalo Chicken Caesar Salad Sliders
“A Daytona 500 Weekend Favorite”
By Chef Mark Shoopman of Lutheran Hillside Village.

2 pound    Ground chicken meat, 50% white and 50% dark
¼ cup + 2 tbls.    Prepared hot wing sauce
4 each    Petite Hawaiian rolls – Hawaiian rolls are a sweet dinner rolls found at the market.
¾ cup Maytag, (or good quality) blue cheese crumbles
¼ cup Honey
3 tablespoons Celery, finely chopped
1 each Whole shell egg
1 teaspoon Celery seed
Pinch Sea salt and pepper
½ head Romaine lettuce, finely shredded
3 tablespoons Bottled Caesar dressing

Preparation and Presentation
Shred the romaine lettuce and mix with Caesar dressing and chill thoroughly.
In a medium bowl, whisk together the egg, honey and wing sauce.  Add the celery seed, salt and pepper.
Add the chicken and parsley and Bleu cheese and gently mix with your hands being careful not to overwork it as it will make the finished product tough.  Lovingly make into 3 ounce patties and chill in the refrigerator until ready to use.
Heat a medium skillet or your grill to medium-high heat . Place the chicken patties onto the skillet and cook until done, about 2 minutes per side or until reaching an internal temperature of 165 degrees F. As an option, you may bake in a preheated oven at 350 degree F until reaching and internal temperature of 165 degrees F. Baste the patties with the additional wing sauce.
Slice the Hawaiian rolls and grill them if you like and place a slider on the bottom half topped with a generous portion of the Caesar salad and enjoy!


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