Servings: 4 people
Calories: 253kcal
Equipment
- 1 knife
- 1 set of tongs
- 1 measuring cup (measuring out the dressing and buffalo sauce)
- 1 large salad bowl
Ingredients
- 1 buffalo chicken breast
- 1 cup cheese
- 12 ounces salad greens
- 1 stalk celery
- 1 carrot
- 1/2 cup blue cheese dressing
- 1/2 cup buffalo sauce
- 1 cup croutons
Instructions
- Pour your salad green mix into a large bowl. If using heads of lettuce, wash, dry, and rough chop the leaves before adding.
- Add in the croutons.
- Wash and rough chop the carrot and celery stalk and add to the salad.
- Cut your buffalo chicken breast into strips or bite sized pieces. (See above for instructions on making a buffalo chicken breast) Add the chicken breast pieces on top of the greens.
- Sprinkle the cheese over top of the salad.
- Pour the blue cheese and additional buffalo sauce over top of the sald.
- Serve using tongs or a large spoon.
Notes
To make the buffalo chicken:
1 chicken breast
Buffalo Chicken Seasoning
1/4 tablespoon Paprika
1/4 teaspoon Black pepper
1/8 teaspoon Sea salt
1 teaspoon Garlic powder
1 teaspoon Cayenne pepper
Buffalo Sauce - homemade or storebought
1 1/2 tablespoons Butter
2 cloves Garlic
1/4 cup Cayenne pepper sauce scant Prepare the chicken breast by either butterflying the breasts or flattening them with a meat mallet.
Sprinkle about half the seasoning on the top side of the breast and flip it over season the other side.
Preheat a grill pan over medium heat.
Cook the chicken for about 2 to 5 minutes on each side. The chicken is done when the internal temperature reaches 165.
In a small sauce pan, melt the butter.
Once melted, add the minced or crushed garlic to the butter and saute for about 1 to 2 minutes or until fragrant.
Remove from heat, and stir in the hot sauce, mixing until well combined.
Add the chicken to the small pot and toss gently to coat.
Buffalo Chicken Seasoning
1/4 tablespoon Paprika
1/4 teaspoon Black pepper
1/8 teaspoon Sea salt
1 teaspoon Garlic powder
1 teaspoon Cayenne pepper
Buffalo Sauce - homemade or storebought
1 1/2 tablespoons Butter
2 cloves Garlic
1/4 cup Cayenne pepper sauce scant Prepare the chicken breast by either butterflying the breasts or flattening them with a meat mallet.
Sprinkle about half the seasoning on the top side of the breast and flip it over season the other side.
Preheat a grill pan over medium heat.
Cook the chicken for about 2 to 5 minutes on each side. The chicken is done when the internal temperature reaches 165.
In a small sauce pan, melt the butter.
Once melted, add the minced or crushed garlic to the butter and saute for about 1 to 2 minutes or until fragrant.
Remove from heat, and stir in the hot sauce, mixing until well combined.
Add the chicken to the small pot and toss gently to coat.
Nutrition
Serving: 1plate | Calories: 253kcal | Carbohydrates: 11g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 1416mg | Potassium: 460mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3801IU | Vitamin C: 22mg | Calcium: 296mg | Iron: 1mg
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