Buffalo Chicken Salad

So, hey, I’m sitting up here in Northwest Indiana freezing my booty off … I was excited about some cooler temps but when I checked from Florida, it was like a high of 70 and low in the mid 50’s. Uhm, weather people are sooo clueless … it’s a high of 50! 

I suppose I should take a new picture and make it pretty, huh?

My father in law is diabetic. And swears that he doesn’t really dislike anything.


Except chicken breast.  


Honestly?


He’s opted not to eat the protein one night becuase it was chicken breast. To be 100% honest it was Ranchy Chicken in the Crockpot. With LOTS of gravy/saucy stuff. 


Wouldn’t eat it. Opted to just eat the buttery egg noodles.


I think I may have given him attitude for a bit there. 


Anyways, I’m trying again. Cuz, you know, I’m all about showing people that good food is easy to make. 


Uh huh.


And this recipe is SO EASY! And low carb. Perfect for a diabetic man in his mid 70’s. Who may or may not be a little stubborn.


Here’s what you gotta do:


Heat 3 tbs olive oil and 3 tbs butter in a medium size skillet

Once melted, swirl around to mix a little.


Pat with some paper towel to dry off 4 thin sliced chicken breast. Salt and pepper both sides and put in pan. *I’ve done this with chicken tenders as well*

Allow chicken to brown on first side and then flip over to cook other side. Because they are thin, they will cook fast.

Once cooked, remove chicken to plate, drain off the oil and butter. Cut chicken in to bite size pieces and back in pan. Turn off the heat!

Add some Texas Pete’s Wing Sauce to your liking. Sure, you can use whatever kind of sauce you prefer. This is just what we normally have on hand!


Want it saucy? Add more. Not so saucy, add less. You get the picture. Let them hang out in the pan together, get to know each other, while you make your salad.

Chop some romaine heads into bite size pieces and toss into a LARGE open bowl (you know, shallow, big).  If you are lucky, you’ve been prepping your lettuce in advance and putting them in jars … sadly, not this time as I’m visiting family and not in my own kitchen!

Pour a little blue cheese dressing OR ranch dressing (your choice/preference) and lightly toss. You don’t want the salad swimming (ahem, Hubby!), but rather lightly coated.

Remove the chicken from the pan and place on top of salad. Make sure you bring some of the Pete’s sauce from the pan with the chicken. Top with some chopped parsley if desired.

Serve family style with additional dressing on the side for those who want more. I made the blue cheese dressing to go along with this and everything was spot on. Even the father in law ate some without a single complaint about chicken breast. Thankfully.

Enjoy!

Looking
forward to sharing with some of these 
GREAT
Parties
 … go check them out!

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5 thoughts on “Buffalo Chicken Salad

  1. I so love your idea of Buffalo Chicken salad. This is a recipe I will be making for sure. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!Cheers,Kathy Shea MorminoThe Chicken Chickhttp://www.The-Chicken-Chick.com

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  2. We will just love your Buffalo Chicken Salad, a great way to kick up a salad. Thank you so much for Full Plate Thursday and have a great weekend. Miz Helen

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  3. This would make a great salad! Thanks for sharing at The Weekend Retreat, hope to see you back on Thursday.

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  4. We will love your Buffalo Chicken Salad, it looks delicious. Thanks so much for sharing it with Full Plate Thursday. Have a great week and come back to see us real soon!Miz Helen

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