Buffalo Chicken Thighs with Celery and Blue Cheese Salad

Ingredients

• 3 tbsp Buffalo Seasoning
• 1 tbsp ketchup
• 2 tbsp brown sugar
• ¹⁄₄ cup vinegar
• 8 bone-in, skin-on chicken thighs (approx. 3 lbs/1.5 kg)
• ¹⁄₃ cup light sour cream
• ¹⁄₃ cup light mayonnaise
• 1 tbsp Creamy Ranch Dip Mix
• 1 tbsp vinegar
• 1 head Romaine lettuce
• 4 large celery ribs
• ¹⁄₄ cup crumbled blue cheese

Preparation

1. Preheat oven to 475° F.
2. Whisk together 1 tbsp seasoning, ketchup, brown sugar and vinegar. Set aside.
3. Sprinkle chicken thighs with remaining seasoning, coating well. Place on Sheet Pan lined with parchment paper. Cook for 25 min.
4. While chicken is cooking, whisk sour cream, mayonnaise, dip mix, and vinegar together in a mixing bowl.
5. Place lettuce and celery pieces on top of dressing. Set aside.
6. When chicken is cooked, toss in Buffalo sauce and transfer to a serving platter.
7. Toss salad and sprinkle with crumbled blue cheese.