When I was poor and in college, my friend Jason and I used to go out for half price tall boy beers and half price buffalo wings liiiike every week. We could pretty much get bombed and full for 10 bucks a piece! It was pretty glorious especially in hind sight living in a state where drink specials are illegal. Don't even get me started on this particular subject. Anyway, I believe these nights are where my buffalo chicken obsession began. I could legit happily eat them several times a week. However, those little spicy beauts will make you fat really quick. And in fact, they did! Did I mention I used to be a little pork chop? However, I do not think one should have to give up flavors they love. I think adapting them is the way to go. So that's what I did with this recipe. I seriously enjoyed it and because I thinned out the blue cheese dressing, I also suffered from a little heat induced sweat. Which I hear burns more calories, so rock on!
Here's the breakdown:
2 chicken breasts, cut into 1/2" cubes
4 cups mixed greens
1/2 yellow pepper, sliced
1/2 red pepper, sliced
1/4 english cucumber, sliced
1 crown broccoli
julienned zucchini
*I got this from the salad bar at Whole Foods to make my life easier
Franks Red Hot
*I put that sh*t on everything
1/4-1/2 cup grass fed blue cheese crumbles
1/8 cup white wine vinegar
1/2 cup olive oil
1 Tbsp coconut oil
pepper
Mix up all the veggies into 2 bowls. Sauté chicken in coconut oil over medium-high heat. Let me give you a great tip incase you aren't already doing this.....melt your oil then put the chicken in and let it sit. I mean really let it sit. Like 2 minutes after you think you should move it around, then do it. I just think the chicken tastes better when you let it get brown and it also sticks less to the pan at that point. So anyway, cook your chicken through and set to the side. Toss with the Franks. For the dressing, I wanted to thin down the blue cheese dressing, not get rid of it. It's one of my favorite parts of eating buffalo chicken! So instead of making it creamy, I made a blue cheese vinaigrette. Cut down some of that dairy and unnecessary fat. So start with the blue cheese in a container that has a tight lid. Then add the vinegar and pepper. Put the lid on and shake the bejesus out of it. It will look milky at this point but still have some chunks. Then add half the olive oil and shake again. Then taste it. If it's too acidic add more little by little tasting it along the way. When it's just to your liking, toss the veggies with the dressing and then place the buffalo chicken on top of your salad.
This absolutely fixed the need for spicy and blue. It is a terrific alternative to the less healthy alternative and it has exactly the same flavor plus some. You won't even miss those greasy old wings!
Salud!
Here's the breakdown:
2 chicken breasts, cut into 1/2" cubes
4 cups mixed greens
1/2 yellow pepper, sliced
1/2 red pepper, sliced
1/4 english cucumber, sliced
1 crown broccoli
julienned zucchini
*I got this from the salad bar at Whole Foods to make my life easier
Franks Red Hot
*I put that sh*t on everything
1/4-1/2 cup grass fed blue cheese crumbles
1/8 cup white wine vinegar
1/2 cup olive oil
1 Tbsp coconut oil
pepper
Mix up all the veggies into 2 bowls. Sauté chicken in coconut oil over medium-high heat. Let me give you a great tip incase you aren't already doing this.....melt your oil then put the chicken in and let it sit. I mean really let it sit. Like 2 minutes after you think you should move it around, then do it. I just think the chicken tastes better when you let it get brown and it also sticks less to the pan at that point. So anyway, cook your chicken through and set to the side. Toss with the Franks. For the dressing, I wanted to thin down the blue cheese dressing, not get rid of it. It's one of my favorite parts of eating buffalo chicken! So instead of making it creamy, I made a blue cheese vinaigrette. Cut down some of that dairy and unnecessary fat. So start with the blue cheese in a container that has a tight lid. Then add the vinegar and pepper. Put the lid on and shake the bejesus out of it. It will look milky at this point but still have some chunks. Then add half the olive oil and shake again. Then taste it. If it's too acidic add more little by little tasting it along the way. When it's just to your liking, toss the veggies with the dressing and then place the buffalo chicken on top of your salad.
This absolutely fixed the need for spicy and blue. It is a terrific alternative to the less healthy alternative and it has exactly the same flavor plus some. You won't even miss those greasy old wings!
Salud!
Looks delish!!
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