Tuesday, July 6, 2010

Buffalo Chicken Salad

Buffalo Chicken Salad

Serves 2.

I tag this as a "Little Lady Original," but let's be honest, it's pretty basic, extremely simple, and has probably been a published recipe in numerous different places. But the point of this blog isn't overly impressive foods with long recipes and grueling preparation. The goal here is to collect a variety of recipes that mesh with every day life. Recipes that are easy to prepare, yet tasty. Some that are comforting and fattening, but balanced with others that are light and healthy. This falls into light and healthy. A great summer meal when you're prepping your beach body for vacation or a day at the pool with friends.

2 chicken breasts, 4 oz. each
1/2 c. Buffalo sauce marinade
1 T. olive oil
1/4 c. blue cheese
1/4 c. thinly sliced red onion
Ranch dressing
6 c. mixed salad greens

Marinate chicken in Buffalo sauce for at least 30 minutes, preferably overnight.

Heat olive oil in a skillet over medium high heat. Add chicken and cook, about 8 minutes per side, or until no longer pink in the middle. Slice into bite-size pieces and set aside to cool slightly.

Prepare plates by arranging 3 c. mixed salad greens on each one. Top evenly with chicken, blue cheese, red onion, and croutons.

Serve with Ranch dressing.

1 comment:

  1. This looks good - I'm always looking for lighter "cool" dinners, especially in this heatwave!