With the arrival of summertime comes warmer temperatures. I notice that it also brings a serious desire on my part to NOT be cooking much. Instead, I crave fresh fruits and vegetables to the point of driving my meat loving boys and husband a little batty. Thankfully, they don’t mind the occasional salad for dinner…as long as there is meat involved. A staple for us is Buffalo Chicken Salad.
— Laura O’Neill (@LauraOinAK) August 1, 2014
Buffalo Chicken Salad
I will start off by saying that you can do this same approach with any ‘flavor’ of breaded chicken pieces. Everyone in our family loves the spice taste of buffalo chicken, though, so this is a favorite for the summer. However, I’ve also made it with panko chicken from Costco and just cut up the chicken to bite sized pieces for the salads.
As for the ‘base’, I prefer a mixture of greens rather than just lettuce. This could be a mix you purchase (e.g. a Spring Mix) or your own blending of greens (I mixed Romaine lettuce and Spinach in the salad we made.) Toppings are up to you (and what’s in the house when you make it!) However, I find that the cool of cucumber and the slight sweetness of tomatoes make those ‘must have’ items for this particular salad.
What’s your favorite way to make salad into a meal?
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