Ever have those times when you make a really good recipe and you have every intention of posting it, but you just don't have the time? It's been like that here for awhile now.
To bring everyone up to speed, I'm now taking my third BSN class and I'm just over half way done with that degree, I resigned from my job, and school is now out for the summer. I took a Saturday and drove up to Wisconsin to spend the day shopping with my BFF and it was awesome. Rigs finished well in track and I'm thankful that is over with.
Enough about me, let's talk about this salad. A nice leafy green salad topped with buffalo chicken breasts and blue cheese dressing. To give the chicken breast the taste of a buffalo wing, I first boiled the chicken in cayenne pepper, red pepper flakes, and salt; I then sliced the chicken breasts and sauteed them in some butter and hot sauce. I sliced some green onions and celery stalks into the salad, and topped it all off with a homemade blue cheese dressing. It was amazing. Rigs ate it without complaint, but she loves wings.
Buffalo Chicken Salad
- 2 chicken breasts
- 1 tablespoon kosher salt
- 1 teaspoon red pepper flakes
- 1 tablespoon cayenne pepper
- one bag salad mix. (I used the very veggie one)
- 2 stalks of celery thinly sliced
- 3 green onions, thinly sliced
- 2 tablespoons mayonnaise
- 1/4 cup low fat buttermilk
- 1/4 sour cream
- 1 tablespoon white vinegar
- 1/2 teaspoon sugar
- 1/3 cup crumbled blue cheese (adjust blue cheese up or down based on taste)
- hot sauce
Place the chicken breasts, kosher salt, red pepper flakes, and cayenne pepper. Add just enough water to cover the chicken. Bring to a boil and boil for 15 minutes.
After 15 minutes, remove chicken from the boiling water and let set until cool enough to slice, about 10 to 15 minutes. When cool, thinly slice the chicken.
In a medium size saute pan, melt 2 tablespoons butter and 1 tablespoon hot sauce, adjust hot sauce and butter based on your taste preferences. Add chicken and saute over medium heat until chicken is thoroughly coated and starting to take on a slight golden brown color. Set aside.
In a small mixing bowl, combine mayonnaise, buttermilk, sour cream, vinegar, and sugar. Stir in blue cheese and add a pinch of salt, stir until well combined. Set aside.
In a large bowl, combine the salad mix, sliced green onions, and celery.
To assemble: Place lettuce mixture on a plate, top with buffalo chicken, topped with blue cheese dressing. Enjoy!