Category Archives: Lunch

Buffalo Chicken Salad.

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This buffalo chicken salad is another creative way to get that buffalo chicken wing taste in your mouth without that guilty feeling, since it is, technically, a salad. Anytime you feel guilty eating something, put some greens under it. That usually solves the problem. Another bonus is, if you eat it over the kitchen sink, all the calories go away. Or you can eat it over the bathroom sink, but I’m trying to keep it sanitary here…

I also made buttermilk fried chicken for this recipe. Buttermilk fried chicken is supposed to be marinated for like, two days, but we’ve only got 30 minutes in our day now, haven’t we? Marinate for 2 days if you’d like, but if you just had jury duty, and got home late, and wanted buttermilk fried buffalo chicken salad that instant, you shall receive it!!

Buffalo Chicken Salad (serves 4)

printable recipe

Prep time: 30 minutes

Ingredients:

  • 2 heads of Romaine lettuce, washed and chopped
  • 1 large celery stalk, diced
  • 1 lb. chicken tenderloins, cut in small pieces
  • pepper
  • salt
  • paprika
  • 3/4 cup buttermilk
  • 3/4 cup flour
  • Oil for deep frying (Corn, Canola, Grape Seed are all good)
  • Blue cheese, crumbled for salad topping

Hot Wing Dressing:

Directions:

1) Cut chicken into small pieces. Sprinkle salt, pepper and paprika. Dunk into bowl of buttermilk, then dredge into bowl of flour, shaking off excess flour. Set chicken pieces on a plate for frying later.

2) Pour enough oil in a deep pot for frying. Oil should cover entire surface of chicken. Heat on medium – medium high. To test the heat, drop a small piece of batter into the oil. If it bubbles, it’s probably ready. Fry chicken pieces until golden, and alternate between medium and medium high heat to avoid burning. Using a slotted spoon, pick up chicken pieces and drain on paper towels.

3) To make the hot sauce dressing, mix Saucy Mama Hot Wing sauce with Blue Cheese dressing.

4) Place chicken pieces on top of a bed of chopped Romaine lettuce and diced celery. Drizzle hot sauce dressing over salad. Top with crumbled blue cheese. Serve.

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I was really disappointed that our supermarket only carried Low Fat Cultured Buttermilk. Where was the regular buttermilk? Then I found out that since buttermilk is naturally low in fat, they probably marketed it so. Aughhhhh. So don’t panic if they don’t sell ‘regular’ buttermilk, because this is probably it.

It’s like those ‘fat free’ stickers I see on all the bananas. Huh? Yea, I was confused too…

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Dunk chicken pieces into buttermilk, dredge into flour mixture, shaking excess flour off.

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Pour enough oil in a deep pot for frying. Oil should cover entire surface of chicken. Heat on medium – medium high. To test the heat, drop a small piece of batter into the oil. If it bubbles, it’s probably ready. Fry chicken pieces until golden, and alternate between medium and medium high heat to avoid burning.

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Using a slotted spoon, scoop up chicken pieces and drain on paper towels.

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To make the hot sauce dressing, mix Saucy Mama Hot Wing sauce with Blue Cheese dressing.

Place chicken pieces on top of a bed of chopped Romaine lettuce and diced celery. Drizzle hot sauce dressing over salad. Top with crumbled blue cheese. Serve.

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It tasted exactly like Buffalo wings. With the right combination of blue cheese, celery, hot wing sauce and chicken.

If you don’t believe me, my husband loved it. And his word is as good as any.

Soft Tacos with Shredded Lime Chipotle Chicken

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Soft Tacos with shredded lime chipotle chicken, topped with shredded Monterey Jack cheese, corn & black bean salsa and sour cream. Enough said.

Tacos with Lime Chipotle chicken (serves 4)

printable recipe

Prep time: 30 minutes

Ingredients:

  • 2 chicken breasts, poached and shredded
  • 1/2 cup corn
  • 1/2 cup canned black beans
  • 1/2 cup drained salsa
  • 1/2 lime, juiced
  • 8-10 soft taco shells
  • 1 cup shredded Monterey Jack cheese
  • sour cream for topping

Directions:

1) Boil a pot of water (just enough water to fully immerse chicken breasts). Put chicken breasts in, lower heat to medium – medium low. Heat for approx. 15-20 minutes or until chicken is fully cooked.

2) As the chicken is cooking, mix corn, black beans, and drained salsa together in a bowl. Squeeze lime juice into salsa, mix.

3) If you would like to heat up the soft taco shells, heat on pan on medium high for 30 seconds per side.

4) When chicken is fully cooked, take out on cutting board to cool. Shred chicken with forks (or hands). Put chicken in a large bowl/dish and pour marinade onto chicken, mixing well.

5) Have everyone assemble their own soft tacos! Pile each taco with shredded chicken, cheese, corn & bean salsa and top it off with a refreshing dollop of sour cream. Enjoy!

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Poaching chicken breasts is the quickest and easiest way to get tender, juicy chicken that doesn’t require using extra fat/oil. Boil enough water to fully submerge the chicken breasts. Use chicken broth instead of water if you prefer.

When chicken is fully cooked, set on cutting board to cool. Then gently pull apart meat with forks (or hands). It should pull apart easily.

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Put chicken in a large bowl/dish, pour marinade and mix thoroughly.

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Say it with me….Mmmmmmmmmmmmmm. MMMM. mmmmm.

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As the chicken is poaching, make the salsa.

To make the salsa, mix corn, black beans and drained salsa in a bowl. Squeeze lime juice and mix.

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If you prefer to heat your soft taco shells, heat on medium high on a skillet, 30 seconds per side.

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Let everyone assemble their own tacos! Have plates of shredded chicken, shredded cheese, soft taco shells, and bowl of salsa on the table.

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And sour cream, of course.

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Enjoy!

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