Tonight, I made a buffalo chicken salad for dinner. (My sister’s wedding is in less than 2 weeks, so there will be a lot of salad until then!) I checked out a few different recipes this afternoon (1 from Food Network Magazine, 1 from Rachael Ray, and 1 from Ellie Kreiger), and took ideas from all 3 of them.
Start by prepping all the veggies and the meat…
- Slice and wash 3 heads of romaine lettuce. (Iceberg would work too.)
- Cut up 1 cucumber, 2 stalks of celery, 2 carrots (don’t forget to peel them!), a yellow pepper, and a bunch of scallions. (Feel free to use any veggies that you like, but I can’t imagine buffalo chicken without carrots and celery!!)
- Chop 4 cloves of garlic.
- Trim and cut 1 pound of chicken tenderloins into bite-size pieces. (Use a different knife and cutting board!)
Next, cook the meat…
- Heat a skillet of medium-high heat.
- Add about 1-2 tablespoons of canola oil and 2 tablespoons of butter.
- Once the butter has melted, add the garlic and saute for a few minutes.
- When the garlic is golden, add the chicken.
- Cook the chicken (turning it) until golden brown.
- Once the chicken is golden brown, add about 1/3 cup of buffalo sauce.
- Let the chicken cook in the sauce until it thickens and is almost completely evaporated. (Remember to stir occasionally!)
It should look like this when it’s done:
- While the chicken is cooking, assembly the salad. (I threw in a couple of tomatoes at the last minute, chopped and seeded.)
To serve, I kept the chicken separate from the salad. I dressed my salad on my plate with blue cheese dressing, and then topped it with the chicken.
The chicken had great flavor (even though I forgot to season it!!) Next time, I will season it with black pepper. It doesn’t really need salt. This was a satisfying meal, even though it was just a salad. Enjoy!