Buffalo Chicken Salad
The one cooking tip I have learned from my man through our years of marriage is that there is absolutely NO substitution for Louisiana Hot Sauce.
That’s simply it. You’ve got to use it. There’s no other way.
Buffalo Chicken Salad
3/4 lb. boneless, skinless chicken tenders
2 Tbs. butter
1 Tbs. Louisiana Hot Sauce
1/2 tsp. garlic salt
fresh ground pepper
1/2 cup cooked white rice
1 ripe avocado, peeled and chopped or sliced
1 medium tomato, chopped or sliced
3 oz. Amish Blue Cheese, extra creamy and forked into smooth chunks
2 cups romaine lettuce, chopped
1 Tbs. fresh lemon juice
2 tsp. extra virgin olive oil
sea salt and pepper
Preheat oven to 400 degrees.
Combine the chicken tenders, butter, hot sauce, and garlic salt and pepper in a glass baking dish.
Cover and bake for about 25-30 minutes, until the chicken is cooked through, but still very moist.
Stir occasionally to disperse the butter and seasonings.
Once the chicken is done, toss it into a salad with the remaining ingredients, drizzling with olive oil and salt and pepper to end the fantastical process.
You won’t be disappointed.
But, don’t forget the Louisiana!
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