Buffalo Chicken Salad

Meat is something I just don't buy a lot of, so naturally, I don't cook a lot of it either. I discovered Tuesdays at The Fresh Market where they have chicken on sale for $2.99 per pound. I started going by on those days to grab a couple of pounds to get me through the week. The first time I cooked the chicken, I used a George Foreman grill and marinated the chicken in Dale's seasoning. I didn't like it at all. I remembered why I don't buy meat but since I can't waste food I tried to spice it up a little to give it more flavor. That's when this buffalo chicken salad was born and it is so good! I have made it three times in the past two weeks. So, if you don't love chicken, make it spicier!

Both Joey and Janey approved of this recipe! It's a great weeknight salad-- super simple, fast, and delicious!



Buffalo Chicken Salad
Time: 45 minutes

Serves 2-3 
Ingredients:

1 lb boneless, skinless, chicken breast
1/2 cup Hot Sauce + more as dressing (I use Frank's RedHot Original Sauce)
2 cups mixed lettuce

Directions: 
1. Marinate chicken breast with Buffalo Sauce for about an hour.
2. Spread olive oil over the bottom of an oven safe dish to make it non-stick.
3. Lay chicken breast flat in the pan and top with remaining Buffalo Sauce.
4. Bake at 350 degrees for 40 minutes or until thermometer reads 165 degrees.
5. Slice chicken breast and place on bed of lettuce. Top with blue cheese and extra Buffalo Sauce. **You can also top with Light Blue Cheese or Light Ranch Dressing if you like.