Chopped Buffalo Chicken Salad

It's going to be another scorcher in Minnesota today.  We are in yet another heat advisory which means I will melt...I wish I was kidding.  I am not looking forward to the walk to the bus this afternoon.  It's absolutely miserable.  Sweat, people, crabbiness.  You don't want to see me around 4:40 this afternoon, it won't be pretty.  

When it is hot like this, the only think I can even think of eating is salad.  I know, I'm on a salad kick.  Between the Backyard BBQ Salad, the Thai Chopped Chicken Salad and the Teriyaki Chicken Salad I just can't help myself.  

This Chopped Buffalo Chicken Salad has become a quick favorite.  We always have the ingredients on hand and it's pretty substantial with the sweet and spicy buffalo chicken on top.  This is what will be on our dinner table tonight.  

Start by chopping up  a few veggies.  Carrots

And celery.  Easy as that.

Meanwhile, grill up a few chicken breasts or as you see here, chicken tenders.  These were awesome for this recipe.  Remember to season them with salt and pepper.

While the chicken cooks, mix up a bit of buffalo chicken sauce.  You could just use the bottled stuff but, this really takes it to another level.  Pour some in a little sauce pan.

Add a bit of butter.

And brown sugar.  Stir it up and let it bubble away.  The brown sugar is keeey. Thanks Mr. Schwartz for that addition.  He doesn't mess around with buffalo chicken.

Get a bunch of lettuce.  We used one bag lettuce mix and chopped up one heart of Romaine.

Toss in the celery

And carrots.

Like so.

Add in some cheese as well.

By then your chicken should be grilled up.

Chop up that chicken

And pour the buffalo sauce over it. 

Toss the chicken in it and set it aside for now.

Pour some ranch dressing over the veggies and cheese.  I used this semi-homemade recipe. 

Toss the salad.

To serve, plate the salad and top with the buffalo chicken.

Now, someone get me a spiked popsicle.

Chopped Buffalo Chicken Salad:

2-3 chicken breasts or about 8 chicken tenders
Salt and pepper to season

1 1/4 cup Buffalo Sauce (we like Frank's Red Hot)

1 tablespoon butter

2 tablespoons brown sugar

2 large carrots, chopped
2 celery stalks, chopped
1 bag of lettuce mix
1 heart of romaine, chopped
3/4 cup cheddar cheese
3/4 cup (or so depending on your taste) ranch dressing

Start by grilling the chicken breasts in a grill pan, on the grill or just in a large skillet on medium heat.  Make sure to season with salt and pepper and drizzle the pan with a bit of oil to prevent sticking.  Cook the chicken until it is no longer pink in the middle.

While the chicken grills/cooks, add the buffalo sauce, butter and brown sugar to a small sauce pan.  Place it on the stove on medium heat and let it bubble away for about 3 minutes or so.  Remove from the heat.

When the chicken is fully cooked, remove from the heat and chop into small pieces.  Pour the buffalo sauce over the chicken and toss to coat.

Chop the veggies and lettuce. Put them in a large bowl and add the cheese.  Pour over the ranch dressing, a little at a time until everything is fully coated.

To serve, take the salad and add it to a large plate.  Top with chicken.

Enjoy!

Recipe by: Mrs. Schwartz