Here's another use for Buffalo chicken. This is a Rachael Ray recipe. It makes a lot of dressing; you can probably use only half.
BUFFALO CHICKEN SALAD
Serves 4
2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery, chopped
1/2 cup ranch salad dressing
1/2 cup blue cheese, crumbled
3/4 pound chicken breast or tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup Frank's hot sauce
Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Top salad with chicken and drizzle on the dressing. Sprinkle with salt and pepper.
Per Serving: 493 Calories; 32g Fat (57.2% calories from fat); 38g Protein; 16g Carbohydrate; 8g Dietary Fiber; 99mg Cholesterol; 1136mg Sodium. Exchanges: 4 Lean Meat; 3 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
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