3.06.2013

Creamy Buffalo Chicken Salad


This is one of those things that was born out of pure craving and gnashing of teeth. You want to call the pizza man and get some wings delivered, but you also want to look smokin hot in that bikini you just ordered online come summertime.

First world problems, I has them.

As a rule, I generally cook up a few chicken breasts every week to have on hand for quick meals and salads when I don't have the time to crank out something serious in the kitch. Instead of throwing this one in a tupperware, I decided to shred it over a nice, cool romaine/spinach blend with a handful of those tiny, sweet little sundrop grape tomatoes. 

BORRRRRR-ing.

I was fooling myself, playing mind games. I WANTED chicken wings. Hot, spicy, melt-your-face buffalo lovelies smothered in chunky bleu cheese sauce. 

Stupid bikini.

I had the Texas Pete, I had the bleu cheese crumbles. Game on. This whips up quick, and is really a to-taste recipe, so don't feel obligated to follow the recipe verbatim. Enjoy, and tell pizza man it's not him...it's me.

 Creamy Buffalo Chicken Salad

1 Grilled/Steamed/Boiled Chicken Breast (dealer's choice)
3/4 Romaine Heart
Handful of baby spinach
1/2 cup of roma/grape sundrop tomatoes
1 clove garlic, diced
1 tbsp salted butter
1/3 cup reduced fat bleu cheese crumbles
1/2-3/4 cup Texas Pete hot sauce

Melt the butter in a sauce pan and lightly saute the garlic, making sure not to burn or over brown it. Add the Texas Pete in and let it heat to a slight bubble, reduce heat to low and add the cheese crumbles, whisking until fully melted and incorporated. Remove from heat, and set aside.

Rinse all of your veggies, drain, and if you're feeling nasty...throw that mess in a salad spinner. You throw it in there real good. Cut the tomatoes into manageable mouth bits, and throw it all into a bowl. Shred the chicken and put it on top of the salad and top with your awesome sauce.

Boom. Mouth stroke.

This would be awesome if you sprinkled the chicken with some celery seed, or added diced celery to the greens, keeping with the whole wings theme.