Leftovers: Buffalo Chicken Salad
1 buffalo chicken thigh (see below)
2 Tbl blue cheese dressing
2 Tbl sour cream
1 quarter avocado (optional)
6-7 florets of broccoli
Mix all of the ingredients but the broccoli together in a bowl shredding the chicken as you mix.
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.