Buffalo Chicken Kale Salad with Pickled Celery and Blue Cheese
A hearty salad combining tender shredded buffalo chicken with massaged kale, pickled celery, and blistered cherry tomatoes. The tangy pickling liquid brightens the vegetables while the buffalo sauce adds heat and richness. Marie's chunky blue cheese dressing ties everything together with creamy, cooling contrast. Perfect for meal prep or when you want restaurant-quality flavors at home. The pickled celery adds unexpected crunch and acidity that cuts through the rich buffalo chicken.
Ingredients
- ½ cup apple cider vinegar
- 1 cup water
- 1 bay leaf
- 1 teaspoon black peppercorns
- ½ teaspoon salt, plus more for seasoning
- 2 cups celery, cut diagonally into 1/4-inch slices
- 2 teaspoons olive oil
- 2 cups cherry tomatoes
- 2 boneless, skinless chicken breasts, about 1 pound
- freshly ground black pepper
- ½ cup hot sauce
- 1 tablespoon brown sugar
- 1 cup chicken stock
- 2 tablespoons butter
- 1 bunch dinosaur kale, tough stems removed, about 4 to 5 packed cupsromaine lettuce1:1milder
less nutrition but easier to eat
- ¾ cups walnuts, toasted
- ½ cup Marie's Chunky Blue Cheese Dressing
- 2 tablespoons chives, finely chopped
Instructions
- 1
Combine apple cider vinegar, water, bay leaf, black peppercorns and salt in a small saucepan and bring to a boil
- 2
Place celery in a heat-resistant bowl and pour pickling liquid over it
- 3
Allow celery to sit at room temperature until cool, at least 30 minutes
- 4
Heat olive oil in a 10-inch skillet over medium heat
- 5
Add cherry tomatoes to pan and cook undisturbed for 2 minutes to create blisters
- 6
Shake pan to turn tomatoes, then turn off heat and let sit for 2 to 3 minutes
- 7
Season tomatoes with salt and place in a small bowl to reserve
- 8
Wipe skillet clean
- 9
Season chicken with salt and pepper
- 10
Combine hot sauce, brown sugar and chicken stock in a small bowl
- 11
Place skillet back over medium heat and add butter
- 12
Once butter is melted, place chicken in pan and cook for 1 minute on each side
- 13
Pour hot sauce mixture over chicken and bring to a boil
- 14
Cover pan, reduce heat to slow simmer and cook for 30 minutes
- 15
Roll kale leaves together lengthwise and cut into 1/4-inch-thick ribbons
- 16
Divide kale ribbons among serving bowls
- 17
Uncover pan and shred chicken with 2 forks
- 18
Combine shredded chicken with sauce, raise heat to medium and cook for 5 more minutes
- 19
Using tongs, place chicken directly over kale in each serving bowl
- 20
Add toasted walnuts and blistered tomatoes to each serving bowl
- 21
Drain celery of pickling liquid and add to each bowl
- 22
Toss with blue cheese dressing and top with chives to serve
Tips
Make the pickled celery up to 3 days ahead for even more flavor development and easier assembly.
Toast the walnuts yourself in a dry skillet for 3-4 minutes for maximum freshness and crunch.
Massage the kale ribbons with a pinch of salt before adding other ingredients to soften the leaves.
Good to Know
Refrigerate assembled salad for up to 2 days. Store pickled celery separately for up to 1 week.
Pickle celery and cook chicken up to 2 days ahead. Assemble just before serving.
Serve immediately after tossing with dressing to prevent wilting.
Common Mistakes
Don't skip the pickling step to avoid losing the signature tangy crunch.
Don't overcook the tomatoes to avoid mushy texture.
Don't add dressing too early to avoid soggy kale.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular kale instead of dinosaur kale?
Yes, any kale variety works. Massage regular kale with salt to soften tough leaves before using.
What if I don't have Marie's dressing?
Any chunky blue cheese dressing works, or make your own with crumbled blue cheese and ranch.
How long does the pickled celery keep?
Stored in the refrigerator in pickling liquid, it keeps for up to one week and gets more flavorful over time.