Wednesday, August 8, 2012

Buffalo Chicken Salad

Another 100 degree day in San Diego...... so I'm having another BIG fresh salad for dinner!  On the menu tonight, a creation I came up with while scouring the fridge for ingredients.  I had recently purchased some Wing Sauce in hopes of making a buffalo chicken pizza with my Slow Cooker Shredded Chicken, but it's just been too HOT!  So how about a Buffalo Chicken Salad instead?! Ok, I'll try it! I also thought this salad would be a great opportuinty to use the mandoline my uncle and aunt (fellow foodies!) got me a few months ago.  Let me just say, using that piece of equipment is going to take some time and practice... I was so scared I was going to slice a finger off it probably would have been way faster to chop my vegetables!  But I'm glad I tried... the mandoline did make some beautifully sliced vegetables to top my salad with.

Janel's Buffalo Chicken Salad
Makes one BIG bowl of salad... cause I'm a hungry girl! 

  • 2-3 cups baby spinach
  • 1/4 cucumber, peeled and sliced
  • 6-8 baby carrots, chopped or sliced
  • 1-2 stalks celery, chopped or sliced
  • a few slices of avocado
  • 1 cup cooked, shredded chicken
  • 1 tbsp. wing sauce (more if you like!)
  • 1/4 cup feta cheese
  • 2 tbsp. light blue cheese dressing

1.  Place baby spinach in a big bowl. 

2.  Slice or chop vegetables.  Here is the daunting mandoline... I promise I will get the hang of it, and not lose a finger in the process!

3.  Place 1 cup shredded chicken in a tupperware container with 1 tbsp. wing sauce. Close container and shake until chicken is covered in sauce.

4.  Layer ingredients on baby spinach, beginning with cucumber and ending with feta cheese.  Drizzle dressing over top of salad... and enjoy!

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