Time consuming dinners are becoming a little more challenging during the week in our house…I’ve been saving those for the weekends these days. This buffalo chicken salad recipe has been used and abused around here during the week because it is so incredibly quick and simple and, well, it’s basically buffalo wings on crack which equals beyond delicious. I use the help of store bought wing sauce most of the time and if you’re really struggling for time you could always use a store bought roasted chicken but this method for roasting the chicken is incredibly simple and the taste beats out any store bought chicken you can buy. Bar grub perfected at home…just how we like it.
Roasted Buffalo Chicken Salad
2 Tablespoons Olive Oil
2 Boneless Skinless Chicken Breasts
Salt + Black Pepper
1/2 Cup Buffalo Wing Sauce
6 Ounces Mixed Greens or Romaine
3/4 Cup Cherry Tomatoes, halved
1/2 Cup Grated Carrot
1/2 Cup Crumbled Bleu Cheese
1 Green Pepper, chopped
1 Avocado, diced
1/3 Cup Ranch Dressing
Preheat oven to 400 and season both sides of the chicken with salt and pepper. In an oven proof skillet heat olive oil on medium high heat. Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes. Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes. Let the chicken rest and cool for ten minutes after taking it out of the oven so the meat can absorb all of the juices. Slice the chicken, pour the buffalo wing sauce over it and stir it in the pan. Set aside.
In a large bowl add the greens, tomatoes, carrots, bleu cheese, green pepper and avocado. Pour the ranch dressing over the top and toss gently with your hands. Distribute the salad onto plates and top with the roasted buffalo chicken. Serves 2-3