Buffalo Chicken Salad: Cuisine HELP
Give this low-carb salad with a spicy kick a try!
This fresh salad is one of my family's favorite spring meals! The combination of ingredients makes this a crisp and flavorful salad that can be easily adapted depending on your taste. I personally like it with extra hot sauce and blue cheese, whereas my kids enjoy it with extra cheddar cheese and ranch.
How I Make It
You can use whatever cooked chicken you prefer. Rotisserie chicken or grilled chicken are great options! An easy alternative is to throw some chicken (I use boneless skinless chicken breasts) in the crock pot and dice or shred it when it's cooked thoroughly and you are ready to eat.
The key to making caramelized onions is to cook them low and slow in a sauté pan with some butter. This can easily be prepped ahead of time and placed in the fridge.
Ingredients
- Cooked Chicken
- Romaine Lettuce
- Diced Celery
- Shredded Red Cabbage
- Caramelized Onions
- Blue Cheese (alternately cheddar cheese can be used)
- Equal parts Frank's Hot Sauce and Melted Butter to create your Buffalo Sauce
- Ranch Dressing (give my homemade recipe a try)
Step-By-Step Instructions
Prep: 10 minutes | Cook: 10 minutes | Servings: Variable
- Coat your cooked chicken with equal parts hot sauce and melted butter. You can leave the buffalo sauce on the side if you don't like too much heat.
- To make caramelized onions, slice onions and cook in a few tablespoons of butter in a skillet over medium low heat until caramelized. Stir occasionally.
- Assemble your salad and top with ranch dressing and extra buffalo sauce.
- Enjoy!
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