buffalo chicken salad.

My husband is out of town this week, which means I am more inclined than usual to stop for take-out on the way home.  I had a craving for Chili’s Buffalo Chicken Salad today, but I thought better of it and stopped off to buy a few things at the the store to make it myself.  This salad is the basic of the basic, but if you love hot sauce like I do, then it really does the trick.

Buffalo Chicken Salad

Ingredients

I would . . .

You could . . .

4 chicken tenderloins

2 cups rotisserie chicken

Salt and pepper, to taste

 

Cooking spray

 

½ bag spring mix lettuce

Any lettuce

1 big carrot, grated

Any veggies of your choice

1 stalk of lettuce, cut into matchsticks

 

1/3 cup thinly sliced red onion

1/3 cup white, yellow, or sweet onion

1 tablespoon of Smart Balance butter

1 tablespoon of any butter or butter substitute

1 tablespoon Worcestershire sauce

 

¼ cup Frank’s hot sauce

¼ cup any hot sauce or buffalo wing sauce

Light ranch dressing, to taste

Blue cheese dressing, to taste

Preparation

Cut chicken tenderloin into bite-sized pieces.   Sprinkle with salt and pepper.  Cook over medium-high heat until browned on both sides in a nonstick skillet coated with cooking spray, approximately  6 to 7 minutes.  Remove from heat.  Move all of the chicken to one side of the skillet.  To the other side of the skillet, add hot sauce, butter, and Worcestershire sauce.  Stir until butter is melted.  Mix the chicken with the sauce, and return to heat for 2 minutes, stirring frequently.  Assemble veggies and lettuce in a bowl, top with chicken, and serve with ranch dressing.  You can also drizzle remaining sauce over the salad.

Yield

Makes 2 salads.

Recipe Extras 

Sex It Up By:

 

Adding

Crumbled blue cheese, baked tortilla strips

Calling it

Buffalo-Spiced Chicken over Mixed Greens  

Cooking Tip:

Red onions can really make you teary-eyed, so make sure to use a very sharp knife to cut down on the waterworks.  You can also light a candle near your cutting surface.

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