Classic American buffalo wings meets the Philippine kesong puti in a salad that features boneless chicken and this local cheese made into a dressing. Not a fan of hot sauce? Switch to plain ketchup with a dash each of balsamic vinegar and Worcestershire sauce to keep its characteristic red hue.

Buffalo Chicken Salad with Kesong Puti Dressing
Leave some kesong puti to sprinkle over the salad before serving.

Takes 20 minutes • Makes 4 servings

1 boneless chicken breast
1/4 cup olive oil
2 tablespoons melted butter
2 tablespoons chili pepper sauce (Tabasco or Frank’s)
1 head romaine lettuce (cleaned and trimmed)
Grated Parmesan cheese

For dressing:
1/2 cup natural yogurt
100 grams kesong puti
2 cloves garlic (finely minced)
1/4 cup mayonnaise
1/4 teaspoon Italian seasoning

1 Heat oil in a pan then cook the chicken until done.
2 In a bowl, combine melted butter and chili sauce. Cube the cooked chicken then add to butter mixture. Toss to coat completely; set aside to cool.
3 In a food processor, purée dressing ingredients until smooth. Season to taste. Arrange lettuce on a plate. Top with chicken, then drizzle with dressing and sprinkle with Parmesan cheese. Serve at once.

(Photograph by Ocs Alvarez. Recipe by Chef Alvin Ong of Cardamom Catering (0917-5371408). Styling By Cay R. Araneta)

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