Buffalo Chicken Appetizer with Cucumber Ranch Dressing

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Very disappointing. I guess I shouldn't be surprised when the chicken recipe was chicken and hot sauce. The ranch dressing was a lot of effort and expense for poor flavor. I didn't have a desire to make a gallon of sauce so I attempted to 1/3 the recipe but the measurements are awkward to adjust (a pound of pineapple, a pint of honey - most of us work in cups/ounces - as a result, I guestimated on the conversions but was still disappointed. The cucumber flavor was quite overpowering. I did take the advice to drain and eliminate a lot of excess moisure but the underlying flavor was still just blah. Won't be repeating this recipe.

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This recipe was just ok, and i agree with others that it was very watery. The changes I made created a more traditional buffalo chicken dip with a twist. I added blue cheese crumbles and cream chesse, a bit of garlic, and salt. I also used a hand blender to smooth it some since I didn't care for the chunkiness. Overall I think it came out pretty good. Oh and I used 1/3 of the recipe for a more reasonable yield.

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This recipe was great as is. Did remove the liquid from the cucumbers like another writer wrote and it worked not so soupy like the first time i tried this recipe. Everyone loved it at a shower that we threw for an expecting friend. BIG HIT. will definately use again and again. Thanks for this wonderful and easy recipe.

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Dressing is way more than is needed. It's soupy and a big disappointment.

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We cut chicken breast into cubes and coated the chicken in franks hot sauce. Then used kens blue cheese dressing. I recommend drizzling the chicken after it cooks with hot sauce.

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Even though the dressing recipe yields a ridiculous amount and the consistency is a bit runny, the flavor combinations in this appetizer are absolutely delish.

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i notice the dressing recipe calls for vinegar.. twice. is it two different kind of vinegar?? the second says white so what does the first one mean? rice? malt? red? or is it a typo? meant to go on there once but went on there twice?

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Made these day-before for a tailgate and packed them in a long, low plastic container. I added any extra sauce to the container before I sealed it up. I made the pieces smaller because the sauce doesn't stick all that well....smaller pieces=more sauce coverage=more flavor. And it's a great flavor.

The ranch sauce is funny. It tastes absolutley fantastic--the honey and the pineapple sort of "disappear" into this great Gestalt flavor (once you tell people the ingredients they all go, "Oh yeeaahh! That's what it is!". The sauce is runny, no two ways about it. But worth the effort and collection of strange ingredients.

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I made these for a 4th of July party and wow, were they a hit!
I chose this recipe because of the 5 star ratings, as well as the fact that boneless breast were used instead of wings with the skin on. Much healthier and tastier.
My chef son solved the consistency problem by telling me to remove the moisture from the cucumbers before adding them in. Sprinkle some salt on the chopped cucumbers. Stir and let sit in a sieve (over a bowl for 40 minutes. Then drain on paper towels. I also drained the pineapple on towels before adding.
I also reduced amount, and used half mayonnaise and half sour cream.

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For those who questioned the large quantity of sauce produced; the recipe does indicate that it yields a full gallon of sauce.