buffalo chicken salad
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buffalo chicken salad
Ingredients
Scale
- shredded kale
- romaine lettuce
- cilantro
- green onions
- tomatoes
- carrots
- blue cheese crumbles
- grilled chicken thigh
- 1 cup panko bread crumbs
- buffalo sauce
- ranch or blue cheese dressing
Instructions
- If you haven’t grilled your chicken, do that (season with your regular favorites), or shred some off of a store-bought rotisserie, toss in a bowl with buffalo sauce, and set aside.
- chop kale (best if you have a food processor) and remove stems. since kale can be tough, I like to add a tsp of salt and massage really well before I mix it in with the other greens. add to a bowl with chopped romaine and chopped cilantro for your lettuce mix base.
- place a skillet on the stove at a medium-high heat and add a drizzle of extra virgin olive oil to toast your breadcrumbs. this isn’t necessary, you could easily sub croutons here, I just love toasted breadcrumbs in a salad.
- add the bread crumbs to the skillet and stir as needed until they change color. turn the heat off and set aside.
- time to assemble the salad! add chopped tomatoes, shredded carrots (I use a vegetable peeler), chopped green onions, buffalo chicken, and blue cheese crumbles. if you are preparing it for later, keep the dressing and bread crumbs separate until you’re ready to eat.
Notes
- one time prep: I like to take the time to shred carrots, chop green onions, and get any of the messy stuff out of the way once for the week. Although I may assemble these salads as I go, it’s so much easier to throw everything together without having to get veggie scraps all over the kitchen each time.
- grilled chicken seasoning: I season my grilled chicken thighs with onion powder, garlic powder, paprika, mustard powder, salt, and pepper
- favorite ranch and blue cheese: toby’s dressings