I know in some places it's already snowing and cold, but here in New York, it's still sunny and pretty mild. I like to take advantage of this kind of weather, and grill as much as I can before it's too cold to get out there! If you're in an area where it's too cold to grill, feel free to cook the chicken any way you want to enjoy this delicious salad.
When the weather is nice, I get cravings for salads—all kinds of salads—but they have to be interesting and full of flavor. Additionally, if I'm making them at home, it has to be kosher. That means I can't mix meat and dairy ingredients Buffalo chicken salad is one of my favorites, but it's always been hard to make because if I'm making chicken, the dressing would have to be dairy-free. This creates quite a dilemma because buffalo chicken is almost always served with a dairy-based dressing. While I absolutely refuse to eat blue cheese (I'm very picky about flavors and textures), I would prefer a ranch-type dressing. But ... it wouldn't be kosher. But this week, I was determined to make something work.
Spicy foods basically beg for a creamy dressing or sauce to cool off the heat. And while the hot sauce I used isn't overwhelmingly spicy, it's spicy enough. Without using dairy, I wound up using an old family favorite - my mom's incredibly delicious homemade Russian dressing. It worked out so well I'm already looking forward to lunch tomorrow. Here's my masterpiece for you to enjoy as well!
Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: Serves 4 people
· 4 chicken breasts, boneless, skinless
· 1/2 cup hot sauce
· FOR THE DRESSING:
· 1/2 cup mayonnaise
· 1/4 cup ketchup
· 2 teaspoons relish, or a finely chopped pickle
1. Wash the chicken breasts and place into a Ziplock bag with the hot sauce to marinate. I let them sit for about 5 minutes, but feel free to marinate longer.
2. Place the chicken on your grill on medium heat. I used super thick chicken breast, so I cooked it for 20 minutes, turning every 5 minutes. If you have chicken breasts of regular thickness, cook for 5 minutes on each side. Either way, make sure to cut one breast open in the thickest part to make sure there's no pink left. If there is, just cook it a little longer.
3. Cut up whichever salad ingredients you would like to use (see below for ideas).
4. For the dressing: mix the mayonnaise, ketchup, and relish (or diced pickle) together. Add 1/4 teaspoon of water at a time to thin the dressing to desired consistency.
5. Cut the chicken into bite sized pieces, and serve it over the salad. Top with dressing - I used about 2 teaspoons.
What About The Salad Part?
I didn't specify the salad ingredients, because this can be tailored based on your personal preference. Originally, I had planned this with romaine, but I ran out, and it was too late to get more. So as usual, I improvised and used what I had handy. Here's some options:
· Start with a leafy base - romaine lettuce, iceberg lettuce, mesclun greens, spinach, kale, arugula, or even cabbage.
Add any combination of toppings to the salad:
· Raw onion
· Hearts of palm
· Shredded carrot
· Black olives
For the exact salad I made in the picture above, I used a combination of mesclun greens, cucumber, zucchini, and tomatoes. It's just what I had in the fridge, after a coworker presented me with a ton of extra produce.
Many years ago, I worked in a local Mexican restaurant. We had a bottle of Cholula on every table, and I quickly fell in love with the flavor. I'm a huge fan of adding heat with flavor, but not finding myself tearing up with my nose running at the table. This is where Cholula fits perfectly for me. It's got the perfect combination of flavor with a bit of heat. If you like hotter sauces, use your favorite kind, or add some extra on top of the grilled chicken. While I only marinated the chicken for about 5 minutes, letting the chicken marinate for longer would work too. It kept the chicken breasts juicy, which is a big endorsement from a lover of dark meat. I've included a link so that you can find some Cholula - it's the only hot sauce I use.
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This was my chicken fresh off the grill. I cut it into bite sized pieces using a kitchen shears, but this could also be done with a cutting board and knife. I like to use the shears because they're quick and easy, and it's much easier to wash, which is a HUGE selling point for me.
If you're following the 21 Day Fix, container counts for the recipe as written above is:
· 2 red containers (count 1 if you use a smaller or thinner chicken breast).
· 2 green containers (just measure your vegetables and adjust if you've added more or less).
· 2 teaspoons for the dressing (again, adjust this if you've used more or less).
I'd love to hear what you think about this recipe!
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