Category Archives: Salads

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.

Insalata Caprese (or, Caprese Salad).

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Bear with me, I’m not feeling my greatest this morning. Not that you really want to know about it – this is a food blog, and if I told you I’m sick to my stomach and my entire body aches, well, that doesn’t sound appetizing.

This is one of my most favorite, simplest things to make during the summer. Because everything is so fresh. And it doesn’t require any cooking or standing over a hot stove when it’s 90 degrees out.

Caprese salad is a salad with tomato, basil and mozzarella. I used heirloom tomatoes because they have that burst of flavor that put other tomatoes (Beefsteak, Plum, Roma) to shame, in my opinion. But they are a little pricey – for $3.99/lb. at my local supermarket, this is the first and probably last time I’ll splurge on tomatoes, until I can find a better deal (say, grow it in my garden one day).

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This variety is called Ugly Ripe. Very appetizing-sounding, isn’t it? But it has a flavor that you can’t imagine. Tasting an Ugly Ripe is like tasting a tomato for the first time ever. It’s what a tomato SHOULD taste like.

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Caprese Salad (makes 1 plate)

printable recipe

Ingredients:

  • 1 large tomato, cut into thin slices
  • basil leaves
  • mozzarella, cut into thin slices
  • salt
  • pepper
  • Extra Virgin Olive Oil
  • lemon juice
  • Italian seasoning (optional)

Directions:

1) Arrange the tomato, basil and cheese in a circular pattern on a plate. Sprinkle salt and pepper. Drizzle olive oil (1-2 Tbsp) over salad, squeeze about 1 tsp. lemon on top. Sprinkle with Italian seasoning (optional). Cool in refrigerator for at least 10 minutes to let flavors infuse before serving.

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Using a cheese slicer like this one helps a lot. It cuts these extremely delicate thin slices. When I cut them by hand, I get, like, 4 slices. Ok, not really.

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Wash your basil leaves and pat dry.

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Look how cool the tomato looks on the inside! It looks like a flower.

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Sprinkle salt and pepper, drizzle 1-2 Tbsp. olive oil (depending on your tastes), and squeeze about 1 tsp. lemon juice.

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The Italian seasoning is optional.

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Refrigerate for at least 10 minutes to let flavors infuse before serving. Enjoy! 

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