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.
And pour the buffalo sauce over it.
this semi-homemade recipe.
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.
Recipe by: Mrs. Schwartz