Buffalo Chix Salad
One of my favorite foods any time is bone-in buffalo chicken wings with ranch. This is oddly hard to find a good rendition of in NY, so I’ve made my own several times to scratch the itch. Because of this, I tend to gravitate toward buffalo chicken dishes of all types — sandwiches, wraps, dips, salads, whatever.
The other day, we received the gift of a few extra chicken tenders in our order from Sticky’s and while I generally don’t think chicken reheats well, I saved these. I had the idea that they could become a great buffalo chicken salad, and I was right.
Buffalo Chix Salad
Serves 2
What you need
For the ranch:
1/2 cup buttermilk
1/4 cup mayo
1/4 cup Greek yogurt
For the chicken and buffalo sauce:
5 chicken tenders, leftover
1/3 cup Frank’s hot sauce
3 TBD butter
1 lemon
2-4 garlic cloves
For the salad:
Your fave collection of lettuces, i like romaine, butter leaf or anything crisp
Chopped up carrots and celery if you have it
How to make it
Reheat the chicken at 350 degrees Fahrenheit for 10 minutes or until fully heated through. Chop the tenders up into smaller pieces and let cool in a bowl until it’s time to coat with sauce.
Alternatively, cook your chicken if making fresh. I recommend chicken tenders either way — seasoning with salt and pepper and baking or cooking in the skillet would work best.
Make the ranch dressing by combining the buttermilk, mayo and Greek yogurt in a bowl with the seasoning. Season to taste with salt and add a splash of water if it’s too thick. Keep this refrigerated while you prepare everything else.
Make the buffalo sauce by melting the butter in a sauce pan with the hot sauce, garlic and lemon over medium heat. Remove from heat when all is melted and combined and let cool.
Coat the chicken in the buffalo sauce to taste, you may have some left depending on how saucy you are.
Toss the lettuce and veggies with the ranch dressing in a large bowl and divide between two salad bowls. Top with buffalo chicken and enjoy!
