A quick and easy salad that packs a flavor punch with hot sauce and bleu cheese. Let’s dig in.
But then Nick started taking a serious liking to buffalo wings a few years back, and in making them for him, my tastes have changed.
Most likely because any time you have buffalo anything, bleu cheese is never far behind, and it’s one of my favorites of the strong cheeses.
And now hot sauce is pretty much on the regular when it comes to our menu.
Allow me to introduce you to Baked Buffalo Chicken Salad.
Although it hardly qualifies as a “recipe,” per se. It’s more of a guideline.
And what that really means is that it’s so crazy simple to make, you will always remember it after today.
No need to write anything down. Or remember ingredients or measurements.
You just go and do.
Let’s get this started.
Oven at 400 degrees. Take some boneless skinless chicken breasts and douse them in hot sauce in a baking dish. Just enough hot sauce to cover however many pieces of chicken you have. Pop them into the oven for about 20 minutes or until fully cooked. Once it’s done, cut the chicken into bite size pieces and put onto a bed of chopped lettuce. Although it’s not the most high falutin’ lettuce out there, I think iceberg has its place, and this is one of them. I like the crunch it gives the dish.
Drizzle with bleu cheese dressing and hot sauce and add some crumbled bleu cheese and freshly cracked black pepper to the top.
Winner, winner, chicken dinner.
So good. It’s now in regular rotation. Nick inhaled his (luckily he likes both salad and buffalo anything), but unfortunately none for our littlest eater. Madeline has yet to warm to salad or buffalo anything, so I just made her chicken in a separate dish with panko and she had sliced cucumbers with ranch dressing.
Dinner for three, under ten bucks, under 20 minutes.
Clean eating, full on flavor, zero guilt.
And, more importantly, too good to miss.