Recipe for the Week: Buffalo Chicken Salad

Buffalo Chicken Salad is one of my favorite meals! I make it a lot during finals (which start this week). This finals period should be interesting because this week is all papers and next week is all presentations--no tests this time around!

If you're looking for something to cook that may cheer you up in this dreary weather, try this recipe. If you don't like spicy food, I suggest you make something else!

ingredients:

1 heart of Romaine lettuce, diced


1 celery stalk, diced


1/4 cup matchstick carrots


3/4 cup buffalo shredded chicken


Cherry tomatoes

1/3 cup crumbled Kerrygold Cashel Blue (I use ranch dressing!)

directions:

For the chicken:

•                24 oz boneless skinless chicken breast

•                1 celery stalk

•                1/2 onion, diced

•                1 clove garlic

•                16 oz fat free low sodium chicken broth

•                1/2 cup hot cayenne pepper sauce (I used Frank's)

Boil the chicken in the chicken broth. Once it is cooked through, shred the chicken. Save approximately 1/2 a cup of chicken broth and pour the rest out. Then add 1/2 cup of Frank's sauce and put the chicken back on the stove.

In a large bowl combine the Romaine, celery, and carrots. Top with shredded buffalo chicken and crumbled Kerrygold Cashel Blue cheese (or ranch dressing!).