Buffalo Chicken Salad
1 lb. boneless, skinless chicken breast tenders1 Tablespoon Tabasco sauce
2 Tablespoons melted butter, cooled ( I will honestly omit this when I make it to help make it more figure friendly)
1/2 Tablespoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
mixed greens, spinach or torn romaine lettuce
2 ribs celery, chopped
Blue Cheese Dressing
chopped green onion (optional)
chopped cilantro (optional)
Place the chicken breast tenders in a medium bowl. Drizzle the Tabasco sauce and butter over the tenders. Toss to coat. In a small bowl, combine the garlic powder, paprika, sea salt, and cayenne pepper. Sprinkle 1 to 2 Tablespoons over the chicken tenders, tossing to coat. Allow flavors to blend for 15 minutes before cooking on a hot grill. Allow cooked chicken to rest while you assemble the salad.
Layer mixed greens, grape tomatoes and chopped celery on each serving plate. Drizzle dressing over each salad. Garnish with green onion and cilantro. Top the salad with sliced chicken.
Don't want to grill 2 nights in a row??? Well, double you batch so that the next night you have....
***WRAPS! Wraps are easily portable and not as heavy as sandwiches, making them light fare for hot nights. Grill up a batch of Buffalo Chicken Breasts that have marinated while I assembling lettuce, chopped tomatoes, tortillas, and a blue cheese dressing.