Monday, May 21, 2018

Buffalo Chicken Chopped Salad

I am so excited to finally share this recipe.  I always have so many people ask for it when I post it on Instagram so I figured it was time to officially put it out there.  My husband and I absolutely love this salad.  We normally make it on the weekends and consider it a guilt-free-cheat-meal.  I know what you are probably thinking, the chicken is
fried and it's covered in blue cheese dressing.  I know, I know.  For us, this is a way that we can get our greens and veggies in and still really enjoy our dinner by slightly straying away from our usual vinaigrette salad during the week.
One thing that makes this salad so great is that everything, including the lettuce, is chopped very small.  I usually chop all of the lettuce, add the chopped toppings, and toss it all together.  Once everything is mixed in, it blends together perfectly and makes everything so delicious.
I try to keep this splurge as healthy as possible, while still enjoying it of course, so I use all fresh ingredients and substitute regular bacon for turkey bacon.  You can never go wrong with the flavor of bacon, especially when it compliments buffalo, but if you are looking for a healthier option, turkey is a very close runner up!
There is one very important step in this recipe and that is to mix the salad and the chicken separately.  Once I have mixed up the lettuce and toppings, I toss the salad in dressing.  We prefer blue cheese with this but ranch is also good.  I then chop up the chicken and toss that with buffalo sauce in a separate bowl.  I do this because I don't want buffalo over the entire salad, just the chicken. After everything is coated, I then add the chicken and mix.

2 stalks Romaine Lettuce
1/3 Cup Cherry Tomato
1/3 Cup Yellow Bell Pepper
1/3 Cup Cucumber
1/3 Cup Sweet Yellow Corn (About 1 stalk, cut off the cob)
1/3 Cup Red Onion
1/3 Cup Turkey Bacon (About 2 pieces)
1 Tbsp Shredded Parmesan 
1/4 Cup Croutons
Fried Chicken Fingers (Also great with grilled!)
Blue Cheese Dressing
Buffalo Sauce

Cook chicken according to directions on package.  My chickens calls for 400 degrees for 20 minutes.  I added the corn to the oven with the chicken and it cooked perfectly.  While the chicken and corn are cooking, chop romaine and all toppings very small.  Add croutons and parmesan to the lettuce mix. 

Once the chicken is done, chop it and toss it in your favorite buffalo sauce.  The amount is to your taste.  Cut the corn off the cob and add it to the lettuce mix.  Toss the salad in blue cheese dressing.  Once tossed, mix in the buffalo chicken. 

1 comment

  1. I keep seeing you share this on Stories, I have to go get these ingredients and make this. All about a big salad these days!

    xo Jessica
    My Style Vita


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