I spent the last week on a mini vacation with my family & it was absolutely wonderful. I drove the short trip down & stayed with my parents in the Tampa area. My cousin Abby flew in from Texas and we spent almost a full week eating, beach walking, dart throwing, shell collecting, mall shopping & eating even more. My swimsuit may have been a little tight, but my heart was full of sunshine & sugar. 😉

My sister Haley, Me & my cousin Abby.

Pass-a-Grille, Florida

While I enjoyed all the beautiful sunshine we had, the bright red burn on my back fat made me realize it was time to get back to salads now that I am back home. I started to make my go to salad on a pita bread “pizza”, but I had a serious hankerin for blue cheese. -yes, I said hankerin. don’t judge.

Luckily I had a giant wedge of Kerrgold Cashel Blue Farmhouse Cheese sitting in my fridge just begging me to figure out someway to eat it…you know, besides on a wheat thin drizzled in honey. The week before vacay, I made my favorite Buffalo Chicken Enchiladas & I wanted that combination again…but this time, in salad form. What can I say? Blue Cheese & Buffalo Chicken just does it for me!

I was really fortunate to get to participate in a Kerrygold virtual dinner party hosted by Paula and Susan. Kerrygold sent a smorgasbord of delicious cheeses and butters for me to try…and try I did! Jorge and I had a dinner centered around cheese for days and days. Jorge may have been over cheese by day 5, but this cheese lovin’ gal could have gone on longer. I always knew their products were top notch, but I really fell in love with their Cashel Blue Farmhouse Cheese. I could seriously eat it every day, all day! …blue cheese is totally a breakfast cheese, right??!


Buffalo Chicken Salad with Kerrygold Cashel Blue Dressing


  • 1 heart of Romaine lettuce, diced
  • 1 celery stalk, diced
  • 1/4 cup matchstick carrots
  • 3/4 cup buffalo shredded chicken
  • 1/3 cup crumbled Kerrygold Cashel Blue


  • 2 tablespoons low fat mayo
  • 1/4 cup lowfat buttermilk
  • 1/4 cup plain greek yogurt
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sugar
  • 1/3 cup crumbled Kerrygold Cashel Blue
  • Salt and freshly ground pepper


In a large bowl combine the Romaine, celery, and carrots. Top with shredded buffalo chicken and crumbled Kerrygold Cashel Blue cheese. Set aside.

In a small bowl, whisk together mayo, buttermilk, greek yogurt, white vinegar and sugar. Fold in crumbled Kerrygold Cahel Blue Cheese and season to taste with salt and pepper.

Drizzle salad with dressing and serve with extra hot sauce.

Salad dressing inspired by Ellie Krieger


Make sure & check out the other delicious recipes featuring Kerrygold:
Beef Tagliata on Bell’alimento
Crispy Dubliner Bites on Doughmesstic
Dubliner Cheese & Cayenne Crisps on Cookin’ Canuck
Summer Steak Salad and Shrimp Flatbread on Eclectic Recipes


This post is sponsored by Kerrygold, however all opinions are 100% me. 🙂