Saturday, April 2, 2011

Shredded Buffalo Chicken Salad

Servings: 4 (Picture to come!)

This recipe is a little mixture of all the things I love to throw in a salad. I think salad creation is a really personal choice, but the perfect combination of ingredients for you, always makes a salad worth eating! 
The night before this, I made crock pot buffalo wing chicken for sandwiches. The leftover shredded chicken is used in this recipe.


The Chicken:
4 boneless chicken breasts
1 bottle buffalo wing sauce ( I like Footy's)

The Salad:
1/2 (4.5 oz) bag romaine (1 heart) or Italian mix lettuce, washed
1/2 (4.5 oz) bag baby spinach, washed
1/4 red bell pepper, diced
1/4 cucumber, diced
1/4 cup cherry tomatoes, halved
4 or 5 Mezzetta sweet cherry peppers, chopped
Green or black olives to taste (I use whichever Im feelin')
1/2 cup mozzarella cubes, halved 
1 avocado, diced
Buffalo chicken, shredded
1/4 cup extra-virgin olive oil
1 1/4 tsp dillSalt & pepper to taste 

Add chicken and buffalo sauce to the crock pot, cover, and cook on low for 8 hours.

When chicken is ready, combine first nine ingredients in a large serving bowl. Top with the shredded chicken (include as much sauce as you prefer. I like a little bit at least because it adds so much extra flavor to the ingredients. Remember: it may be spicy so less if you need to!) Lightly toss salad and then add olive oil, dill, and salt & pepper. Toss again and viola! 
Tasty Blessings!

- Heaven & Honey

No comments:

Post a Comment