Buffalo chicken thighs and blue cheese salad
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- 4 chicken thighs, bone in and skin on
- salt and pepper
- 1 1/4 teaspoon(s) CAYENNE
- 2 tablespoon(s) mayo
- 5 tablespoon(s) white wine vinegar
- 3 ounce(s) blue cheese
- 3 celery stalks
- 1 head(s) romaine
- 2 tablespoon(s) unsalted butter
- Preheat oven to 475. Sprinkle chicken thighs with salt, pepper and 1/2 t of cayenne. BAke for 30 minutes or until crispy.
- Whisk together mayo, 2 T of vinegar and half the blue cheese.Add celery and romaine and toss to combine.
- Melt butter with 3/4 t of cayenne. Whisk in 3 T vinegar. Toss the chicken in this.
This recipe is a personal recipe added by keensolutions and has not been tested or endorsed by MyRecipes.
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Buffalo chicken thighs and blue cheese salad Recipe at a Glance
- COURSE: Main Dishes