buttermilk blue cheese dressing

1. Whisk together sour cream, mayonnaise, buttermilk, salt and pepper in a small bowl. Fold in blue cheese; don’t break up the crumbles too much. Taste and add more salt or pepper if needed. Cover and refrigerate until ready to use. Dressing will keep, refrigerated, for up to 5 days.

grilled buffalo chicken salad

1. Whisk together hot sauce, olive oil, honey, vinegar, garlic, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl. Scoop out 1/4 cup marinade and reserve for basting. Add chicken to bowl, toss to coat, and marinate in the refrigerator at least 30 minutes and up to 3 hours.
2. Preheat grill to medium-high heat for at least 10 minutes. Clean and oil grates. Remove chicken from marinade, letting excess drip off, and place on grill. Cook until dark grill marks develop, about 5 minutes. Flip and cook another 3- 5 minutes, basting with reserved marinade, until chicken registers 165°F. Transfer to a cutting board, tent loosely with foil and let rest 5 minutes.
3. While chicken rests, assemble salad. Combine romaine, arugula, parsley, celery, carrots and cucumber in a large bowl. Toss with a third of buttermilk blue cheese dressing. Top with sliced chicken and tomatoes. Serve with more dressing on the side.