Saturday, March 10, 2018

Buffalo Chicken Salad

A few weeks ago, I was shopping at Arbor Farms, a local grocery store here in Ann Arbor, and I was impressed with a couple salads in their deli.   I posted my take on one of them last month, Olympic Salad, and then I experimented with another one I saw there inspired by buffalo wings.   I love buffalo wings!    I knew I'd have to try my hand at making this salad. 

First, I needed to make some cooked chicken.   I often make some chicken breasts this way on a Sunday and use them whenever I need chicken in a meal.  I put them individually in bags in the freezer and so I can take out however many I need for whatever I am making.   They are great in sandwiches or with salad or in a casserole.     

Lemon Herb Roasted Chicken Breasts

4 boneless and skinless chicken breasts
1 T dried rosemary
2 T dried parsley
1 T kosher salt
1 c lemon juice
3 T olive oil

Butterfly the chicken breasts by cutting them in half to make 2 pieces.  This helps the chicken cook evenly without drying out.   In a ziplock bag, add remaining ingredients, mix well.   Add chicken and make sure it is coated evenly,  marinate for a few hours or overnight in the fridge.   Turn the bag every once in a while. 

Preheat oven to 400 F.  Lay the chicken breasts on a cookie sheet, and pour remaining marinade over the top of chicken.  Roast for 20 minutes, or until chicken is cooked through.

Buffalo Chicken Salad
(serves 2)

2 lemon herb roasted chicken breast halves, sliced into strips
1/2 red pepper, seeded cut into 1 inch strips
1/2 red onion, sliced pole to pole
1 stalk celery, cut on the bias
1 peeled carrot, also cut on the bias
1 oz. blue cheese crumbles

Mix ingredients together in a bowl. 

Buffalo Dressing

4 T light mayonnaise (you can use regular as well)
2 T Franks Red Hot sauce (or more if you like it spicy)
2 T Dijon mustard
2 T white vinegar
2 cloves garlic, minced

Place all the ingredients in a small jar and shake until blended.

Add dressing to salad and mix well. 

It came out wonderful!  The sturdy vegetables held up well so I could make it ahead for work week lunches.  Added bonus:  even with the cheese,  a serving of it is only 3 WW points, if you are counting points. 

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