Leftovers: Buffalo Chicken Salad

Leftovers: Buffalo Chicken Salad

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1 buffalo chicken thigh (see below)

2 Tbl blue cheese dressing

2 Tbl sour cream

1 quarter avocado (optional)

6-7 florets of broccoli


  1. Mix all of the ingredients but the broccoli together in a bowl shredding the chicken as you mix.

  2. Finely chop the broccoli florets and stir them in as well.  Add more buffalo sauce or dressing if it looks a little dry.


Last week I had some strong cravings for buffalo wings.  I tossed 2 lbs of chicken thighs and a bottle of Franks Red Hot sauce into a baking dish with a block of cream cheese.  Baking it at 375 for about 30-40 minutes (until a thermometer stuck into the biggest piece of chicken read 160F) made for a deliciously tender chicken with a creamy spicy sauce.  I ate it on top of a giant green salad with blue cheese dressing (store bought).

I had a lot of leftovers and I made this single-serve lunch as a way to help clean out my fridge before having to throw out a bunch of these things (including a bit of leftover avocado).  

In an effort to add more vegetables in my life, I added the broccoli as well and it added some nice texture and body to the salad.





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