One of my all-time favourite things to eat is Buffalo Chicken Salad. I find it so satisfying, and of course invokes the memory of ‘wing night at the local pub’ from days gone by. Make your favourite salad and throw in some blue cheese (if you’re into it). I’ve linked my salad dressing recipe below. Super easy and delicious.
Buffalo Chicken Salad
serves 4 to 6
Ingredients for chicken:
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour (can use GF)
1 tbsp. cornstarch
1/2 tsp salt
1/2 tsp ground pepper
1/4 cup vegetable oil
1/2 cup of Frank’s Redhot pepper sauce (or Frank’s Wing sauce – milder)
2 tbsp. melted butter
1 tbsp. molasses
Cut the chicken into bite size chunks (big bites). Mix together the flour, cornstarch, salt and pepper. Heat a large saute pan on medium-high heat, pour in oil, and when it’s hot- add the chicken. Make sure the pieces don’t touch each other. You will have to do it in batches. Pan-fry the chicken, turning as needed, adjusting your heat if it gets too hot or cool, until the pieces are golden brown, crispy and cooked through – about 15 minutes.
Meanwhile, make the sauce. Whisk together the hot sauce, molasses and melted butter. Put chicken pieces and sauce in a large bowl and toss together. Serve the chicken alongside or on top of the salad. Make a big salad! My favourite salad dressing recipe is here , and like I said before – throw in some blue cheese chunks, celery and carrot to replicate ‘the wing experience’. Better than anything you can get in a restaurant.