Enjoy this new take on a classic side with homemade Creamy Buffalo Blue Ranch.


  • 6 boneless, skinless chicken thighs (3 cups once shredded)
  • ½ cup wing sauce
  • ½ head of white cabbage, cleaned, core removed, and finely shredded on a mandolin
  • ½ head of red cabbage, cleaned, core removed, and finely shredded on a mandolin
  • 1 cup shredded carrots
  • ½ cup diced celery
  • 1 cup Creamy Buffalo Blue Ranch, see included below
  • 1 cup crispy bacon bits
  • ½ cup French fried onions.

Creamy Buffalo Blue Ranch

  • 1 ½ cups mayonnaise
  • ½ cup buttermilk
  • ¼-½ cup favorite wing sauce (depending on spice level desired)
  • ¼ cup blue cheese crumbles
  • 1 tsp. granulated garlic
  • ½ tsp. fresh dill, minced
  • 1 tsp. honey
  • &frac1; tsp. salt
  • ¼ tsp. Dijon mustard
  • ⅛ tsp. ground black pepper


In a zipper top bag, marinate chicken in wing sauce for 3 hours.

Preheat the George Foreman® Rapid Series 6-Serving Grill to 400 degrees fitted with both upper and lower grill plate attachment. Pull out chicken from marinade and season with salt and pepper. Grill for 10 minutes or until internal temperature hits 165 degrees. Tent loosely with foil to rest.

In large serving bowl, red and white cabbage, carrots & celery with one cup of creamy buffalo blue ranch. Taste and add more dressing if desired. Season with salt and pepper.

Chop chicken and place on top of slaw. Next place crumbled bacon and French-fried onions. Serve!

For the sauce:
Whisk everything together into a bowl. Season to taste. Store in an airtight container for up to a week.


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