WOOHOO! Let me say it again, readers. WHOOOOOHOOOOO!!! I just got my federal tax return and promptly paid off both my credit cards. No more credit card debt for me! What a great feeling!
This meal may seem simple, but it was all about celebration. I knew, when my right hand hit "pay" on my credit card website, I wanted to have a beer in my left hand. I wanted M to have one, too. And I wanted to give a big ol' cheers and clink glasses with my husband as I kissed a big ol' chunk of our debt goodbye. So yeah...this salad was totally planned around beer. (What...like you've never planned a meal around a drink before.)
As I tend to do with green salads, I don't have amounts for the greens and vegetables here. Just use the amount that looks good to you, grab a beer, and enjoy!
Buffalo Chicken Salad
an "Apple a Day" original
1 lb. boneless skinless chicken breasts
1/3 c. plus 3 TBSP buffalo wing sauce
1-2 TBSP olive oil
carrots, peeled and chopped
red onion, finely chopped
bleu cheese dressing
additional bleu cheese crumbles (optional)
1. At least one hour before or up to overnight, marinate chicken in 1/3 c. buffalo sauce.
2. Heat large saute pan over medium heat. Add oil and cook chicken thoroughly, approximately 7-8 minutes per side. Let rest and chop into bite-size pieces.
3. Meanwhile, assemble rest of salad. Add chicken when ready then dress and top with additional bleu cheese crumbles, if desired.
two years ago: banana oatmeal scotchie barsthree years ago: basmati rice with sweet onions and summer herbs