I know I talk about a lot of different foods that I love. It seems like I love just about everything I write about. I guess that makes sense; why would I cook and eat something that I didn’t like? If I don’t like a recipe, why would I share it with you?
But out of all of the recipes, have you been able to figure out what my absolute favorite food is? My all-time, favorite food is BUFFALO CHICKEN WINGS! And when those chicken wings get dipped in ranch dressing, I am one happy girl.
There are many nights where Jon and I have salad with grilled chicken for dinner. It seems to be our go-to dinner when we want something fast and easy to make. Jon will often baste the chicken with different sauces from time-to-time to shake things up a little. We’ve had everything from a spicy garlic sauce, barbeque sauce, to buffalo sauce (my favorite!). Another great thing, if you make a little extra, you can turn the leftovers into a buffalo chicken wrap for lunch the next day. (You know how I love those leftover remakes.)
Time to get making our cool and crisp salad topped with the spicy goodness of buffalo chicken!
Ingredients:
4 cups chopped lettuce or salad greens
½ cup chopped tomato
1/3 cup thinly sliced red onion
¼ cup shredded cheddar or mozzarella cheese (or combination of the cheeses)
4 boneless skinless chicken breast cutlets
Buffalo sauce
Ranch dressing
Croutons for garnish
Grill the chicken on medium-high heat until cooked through. Turn over halfway through cooking.
Baste each side of the chicken with buffalo. Use your favorite amount.
Cut the chicken into ½ inch slices.
Assemble each salad with 1 cup of lettuce, 1-2 tbsp chopped tomato, 1-2 tbsp red onion, 1-2 tbsp of the shredded cheese, and croutons. You should end up with about 4 salads.
Top each plate of salad with a sliced buffalo chicken cutlet. Drizzle on your favorite amount of ranch dressing.
- 4 cups chopped lettuce or salad greens
- ½ cup chopped tomato
- ⅓ cup thinly sliced red onion
- ¼ cup shredded cheddar or mozzarella cheese (or combination of the cheeses)
- 4 boneless skinless chicken breast cutlets
- Buffalo sauce
- Ranch dressing
- Croutons for garnish
- Grill the chicken on medium-high heat until cooked through. Turn over halfway through cooking.
- Baste each side of the chicken with buffalo. Use your favorite amount. Remove from heat. Cut the chicken into ½ inch slices.
- Assemble each salad with 1 cup of lettuce, 1-2 tbsp chopped tomato, 1-2 tbsp red onion, 1-2 tbsp of the shredded cheese, and croutons. You should end up with about 4 salads.
- Top each plate of salad with a sliced buffalo chicken cutlet. Drizzle on your favorite amount of ranch dressing.
