Recipe | Buffalo Chicken Salad
I've already written about
, but another little known fact about me is that I love buffalo sauce. When I was little and my dad would order chicken wings during football games, I would essentially just eat the skin with the sauce on it. Yep, I was (am) weird. I especially love buffalo sauce paired with blue cheese. I could eat that combination on
. Seriously, anything. On pasta, lettuce, chicken, bread, whatever!
Is that weird?
I'm the only one?
Well okay then...
Regardless of how weird my love for buffalo sauce/blue cheese is, you should try this salad. Buffalo Chicken Salads are pretty common my version is super easy, mostly healthy, and full of lots of flavor. Did I mention that it's super easy? If you're making this for dinner you could make it even easier by making the chicken ahead of time! If you try out this dish, tag photos with #littlecitykitchen so that I can check out how it turned out for you!
Buffalo Chicken Salad
spring lettuce mix
3 chicken breast tenders
2 Tbsp olive oil
salt & pepper
(not hot sauce)
1 stalk celery, diced
3 large carrots, peeled and cut into rounds
shredded parmesan cheese
chunky blue cheese dressing
1. Preheat the oven to 420°F and grease a small baking dish with the olive oil and place the chicken tenders in the dish. Sprinkle with salt and pepper to your liking. Pour on the buffalo sauce. Use as much or as little as you would like. More sauce = spicier, less sauce = not so spicy.
2. Cook the chicken in the preheated oven for 20-25 minutes or until cooked through.
3. Take two plates and on each, place one or two handfuls of spring mix. Scatter the celery and carrots across both salads. Add a pinch of parmesan cheese to each salad. Cut up the chicken into cubes and divide between both plates. If you like it spicier, feel free to drizzle extra sauce over the salads. Top with croutons.
4. Serve with blue cheese dressing and enjoy!