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Monday, November 19, 2012

Buffalo Chicken Salad with Homemade Ranch Dressing

The weather is getting quite cold here... Ok, ok, cold might be too much. It's getting cooler here.  Our days have actually been lovely... high's in the 70's... but the nights/mornings are getting cold for me... in the 40's and 50's... Heck, one morning I woke up and it was 37!!  When you live in the southwest desert.. that's cold!!!

Anyway...with the changing of the weather, my food wants/needs will change too.  This will more than likely be my last salad for a while.  But, that's ok, salads and I had a very good run over the last few months, so I don't feel like I will be neglecting them.. at least for awhile :)

This salad is simple and delicious! I made homemade ranch this time, which I found on Mary's site, Barefeet in the Kitchen.  I've been wanting to try it for a while, as Chris is a ranch addict.  I ended up using a bit too much dill, but other than that, it was really good!  The perfect addition to this tasty little meal.

Buffalo Chicken Salad with Homemade Ranch Dressing
Salad recipe created by Jenn's Food Journey
Dressing recipe adapted from Barefeet in the Kitchen
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
1/4-1/2 cup Frank's Hot Sauce (or any hot sauce you would use for buffalo chicken)
4-5 cups green leaf lettuce, shredded or chopped
1 medium to large carrot, peeled and cut into matchsticks
1/2 English cucumber, cut into rounds than cut in half
1 cup cherry or grape tomatoes, halved
For the dressing -
2 Tablespoons mayonnaise
2 Tablespoons sour cream
2 Tablespoons buttermilk
1/2 teaspoon dried dill
1/4 teaspoon dried parsley
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 - 1 teaspoon white wine vinegar

Directions:
Rinse off chicken and pat dry with a paper towel.  Place in resealable plastic bag.  Pour the hot sauce over the chicken, seal bag and refrigerator for at least 1 hour.

Meanwhile, make the dressing by adding all ingredients together in a measuring cup or jar with lid.  Stir or shake until everything is well combined.  Taste for seasoning.  Place in refrigerator until ready to use.

Preheat grill to 375 degrees.  Clean and oil grill grates.  Remove chicken from bag and discard any remaining sauce.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill - I poured a little more hot sauce on the chicken as it came off the grill, just for some added flavor - and allow to cool.  Once cooled, cut into thin slices or bite sizes pieces.

Build the salad by placing the lettuce on a plate or in a large bowl.  Top with carrots, tomatoes and cucumbers.  Add the chicken and drizzle on the dressing.  Serve and enjoy!

One Year Ago:  Grilled Romaine Lettuce with Creamy Herb Dressing
Two Years Ago:  Tilapia with Hash Browns

8 comments:

Big Dude said...

Jenn - You've been making some fine salads lately - I like the sound of this dressing.

Inside a British Mum's Kitchen said...

YUM - a great use for skinless chicken breasts -
Mary x

Mary said...

This salad sounded fantastic as soon as I read the title and I already know how much I love that dressing! Awesome combination of flavors, Jenn. Have a GREAT day!

StephenC said...

Please, oh please approve my comment. Now if only I could remember what it was. Could you get away with sneaking a little blue cheese into the dressing?

Yenta Mary said...

Oooh, a salad sounds perfect. We're having ourselves a little heat wave here - nights in the 30s (which is VERY cold for you!), highs near 50. It's practically balmy!

Pam said...

This is another good one! Thanks!

Chris said...

I've made that dressing from Mary before, very good! But this whole salad looks great!

Debra said...

That dressing looks divine!