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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
Instructions:
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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