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

Buffalo Chicken Enchiladas

Let's make something super tasty and spicy together.  Buffalo Chicken Enchiladas will do the trick!  There seems to be a lot of recipes floating around the web and blog world for these but this is my variation.  It couldn't be easier and pretty quick as well!  

Musical Selection:  Rock and Roll by: Eric Hutchinson.  One of my all time favorite cooking tunes.

Poach a few chicken breasts.  I did 3 large ones and let them boil away for about 10 minutes or until they are no longer pink in the middle.

Combine some mild red enchilada sauce

And buffalo sauce...I used the Frank's Red Hot sauce--thick.  Wow, that stuff is...thick.  It worked great though.  Give it a stir to combine.

Chop up some celery

Shred some cheese

And pour a bit of the sauce in the bottom of a 9x13 baking dish that has been sprayed with cooking spray.  Spread it out evenly on the bottom of the pan.

Shred the chicken.

Add it to a large bowl with the celery

Cheese

And ranch dressing

Stir to combine

Add the mixture to the tortillas.  I used whole wheat tortillas and they were great.  Roll them up and

Place them in the baking dish

Pour the sauce over the top.  I like to leave the ends out a bit so they get kind of crispy

Top with cheddar cheese

I added a bit of mozzarella as well

Bake for about 20-25 minutes or until hot a bubbly.

There they are...

Top with shredded lettuce for a bit of freshness

I want one...now.

Buffalo Chicken Enchiladas
3-4 boneless skinless chicken breasts
1 small can enchilada sauce
1 cup buffalo wing sauce (I like Frank's Red Hot sauce)
1 cup celery, chopped
2 cups cheddar cheese
3/4 cup ranch dressing (fat free is okay--that's what I used)
1/2 cup mozzarella cheese
8 medium sized (8 inch) tortillas
Shredded lettuce, for serving

Preheat the oven to 375 degrees

Bring water in a large sauce pan to a boil.  Add the chicken and cook for about 10 minutes or until no longer pink in the middle.  Once the chicken is cool enough to handle, shred it.  Set aside.

Combine the enchilada and buffalo wing sauce.  Pour a little (1/2 cup or so) into the bottom of a 9x13 pan that has been sprayed with cooking spray.  Set aside.

In a large bowl, add the shredded chicken, chopped celery, 1 1/2 cups of cheddar cheese and ranch dressing.  Use this mixture to fill the tortillas.  Roll them up and place them on top of the sauce in the baking dish.

Take the remanning sauce and pour it over the tortillas.  Top with the remanning cheeses.  Bake for 20-25 minutes or until hot and bubbly.

Top with lettuce and serve.

Enjoy!

Recipe by: Mrs. Schwartz