My hubby absolutely adores Buffalo Chicken anything.
Whether it be a buffalo chicken salad, a buffalo chicken wrap, a buffalo chicken sammy, or even a buffalo chicken pizza, he’s in heaven.

Me, on the other hand, I’d never even experienced “buffalo chicken” before meeting this man of my dreams.
While he still remains dreamy – my desire for traditional buffalo chicken is not.
I find it greasy, too spicy, and just unappealing in general.

Thus, I went on a mission this week to create a version better than…

Well, let’s face it. Me being me, I wanted to create the best of the best.

So, I did.

The one tip I learned from my man, though, is that there is absolutely NO substitution for Louisiana Hot Sauce.
That’s simply it. You’ve got to use it. There’s not 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 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!