Buffalo Chicken Salad with Spicy Avocado Ranch Dressing

GAAAAAH! Okay, it’s been a month since I’ve posted anything, and, it’s not that I don’t love you guys, honest I do, I’ve just been lazy in the kitchen department and haven’t made anything new or worth writing about.  However the past few days I’ve become motivated to get back in the kitchen and make something new, tasty and healthy, the latter likely having to do with the fact that I am going to be sitting on a beach in the Dominican in less than a week.  Let me tell you, I am shit at dieting. I suck.  I eat healthy most of the time, but I often overeat and drink on the weekends.  I’ve lost about 10 pounds, definitely not the 20 I had originally intended… but I just can’t help it, food is SO GOOD.  Nonetheless, my eating habits can be problematic, and my lack of physical activity.  But I’ve started running and it’s making me feel a little better.  Anyways, I’m sure you’re all like, “That’s a really sad story Kelsey Bakes, but lets get to the recipe part.”  Well okay then, I will! Because I’m avoiding carbs like it’s my freaking job right now (not actually, I’m just reducing them a little), I thought  I would test out a few new salads this week.  I started off with my Crunchy Thai Chicken Salad with Spicy Sriracha Dressing and then moved on to the yummy recipe that I’m going to share with you today.  Trust me, you’ll love it, even my boyfriend Mr. Skeptical liked it.

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The first thing I like to ensure when I make a salad is that it is as colourful as possible.  Lots of colours not only means lots of healthy vitamins and nutrients, but it means lots of taste too.  For this salad I added corn, red onions, red cabbage, spinach, romain lettuce, green peppers and julienned carrots.  I really can’t stand a bland salad.  I mean, what’s the point?  I vowed to start a Salad Revolution and dammit I’m going to do it! I’ve been on a HUGE red cabbage kick lately, and so has my boyfriend.  After begging me to to put any cabbage in his salad, because it was “disgusting” I chopped it up and threw it in anyways, and now he’s begging me to put more in.  Win.

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I can be very weird about chicken.  It can’t be too moist or juicy because that makes me feel like it’s undercooked and then I get all nauseous and want to puke.  It also can’t taste too chewy – it just freaks me out. The chicken has to be perfect.  I’ve found that if I cook the chicken in my skillet, covered, until it’s nice and tender and then remove the lid and let the juices evaporate that the chicken gets a really great texture.  For this chicken, I sliced up some boneless skinless chicken breast and added about 1/4 cup of wing sauce (I used Frank’s Buffalo Wing Sauce) to a large skillet.  I cooked covered for about 7 minutes, flipping as needed, and then removed the lid for about another 2 to 3 minutes.

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For the Spicy Avocado Ranch Dressing, I combined 1/2 an avocado, 6 tbsp. of Kraft Fat Free Ranch Dressing and 1 tsp of Sriracha Sauce.  You can add more Sriracha if you want more spice.  I simply used a whisk to mix it all together and then drizzled it over the chicken and vegetables.

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Buffalo Chicken Salad with Spicy Avocado Ranch Dressing

makes 2 dinner sized salads

Ingredients

FOR THE SALAD

  • 10 oz. of Chicken, cut into strips
  • 1/4 cup wing sauce
  • 1/4 cup of red onion
  • 1 large julienned carrot
  • 1/2 cup corn
  • 1/2 cup green peppers, sliced
  • 2 cups spinach
  • 2 cups romaine lettuce
  • 1 cup red cabbage

FOR THE DRESSING*

  • 6 tbps. of fat free ranch dressing
  • 1/2 an avocado, mashed
  • 1 tsp. sriracha or hot sauce
    *note that this makes quite a bit of dressing, I jarred mine and saved it for my lunchtime salad the following day.

Cooking Directions

  1.  Pour wing sauce over chicken strips and cook in a skillet on medium heat, covered, for 5 to 7 minutes, flipping as needed.  Once the chicken is cooked through and the juices run clear, uncover the chicken and continue to flip for an additional 2 to 3 minutes.
  2. Combine all vegetables in a large bowl and then divide between two plates.
  3. In a small bowl, combine avocado, ranch and sriracha until they are well mixed.
  4. Top your salad mix with half of the buffalo chicken and then drizzle the Avocado Ranch dressing on top.  I used about 2 tbsp of the dressing.

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And that’s it! Pretty easy right? I enjoy making salads during the week because they take barely anytime and very few dishes… and they make me feel a little skinnier in the morning.. hehe. Happy cooking!!!

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