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Easy Summer Salad: Buffalo Chicken

I discovered Tuesdays at The Fresh Market where they have chicken on sale for $2.99 per pound. I started going by on those days to grab a couple of pounds to get us through the week. The first time I cooked the chicken, I used a George Foreman grill and marinated the chicken in Dale's seasoning. I didn't like it at all. I remembered why I never used to buy meat! That's when this buffalo chicken salad was born and it is so good! I have made it three times in the past two weeks.

Everyone--JT, Joey and Janey,  approved of this recipe! It's a great weeknight salad-- super simple, fast, and delicious!

You can bake it in the oven or cook it on the stove--whatever works for you! Sometimes I make it fancy with celery, carrots, and even corn, but today, we kept it simple!

Easy Buffalo Chicken Summer Salad
by Rainie
Prep Time: 5 minutes prep/1 hour (marinat
Cook Time: 20 minutes stovetop
Ingredients (2-3 servings)
  • 1 lb boneless, skinless, chicken breast
  • 1/2 cup Hot Sauce + more as dressing (I use Frank's RedHot Original Sauce)
  • 2 cups mixed lettuce
Top with
    • 2 tablespoons blue cheese
    • 1/4 cup chopped celery
    • 1/4 cup chopped carrots
1. Marinate chicken breast with Buffalo Sauce for about an hour or do it before work and refrigerate it while you're gone!
2. Cut chicken into strips.
3. In a grilling pan, over medium heat, cook on one side for about 10 minutes.
4. Flip and cook on other side until done throughout (thermometer read at 165 degrees). *You could also bake in the oven at 350 degrees for 40 minutes or until thermometer reads 165 degrees.
5. Serve chicken on a bed of lettuce. Top with blue cheese and extra Buffalo Sauce. **You can also top with Light Blue Cheese dressing or Light Ranch dressing if you like.
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