Wednesday, May 2, 2012

Buffalo Chicken Salad

Time is a precious commodity these days.  Dinner this week was prepped while wearing my three week old son in his Ergo carrier.  I managed to get Salsa Chicken done for Monday night and then got started on Crock Pot Buffalo Chicken. 

These are both great recipes for anyone who is strapped for time- minimal ingredients and practically no hands on time means that dinner is ready before 9 pm.  Heck, you might even get to eat it with two hands if you're lucky (and the baby is asleep).  

The original recipe called for lettuce wraps, but I figured salads were an easy one-handed option.  

The night before, I defrosted chicken in the crock pot insert with chopped onion and chicken broth.  Love Crock Pots with removable inserts.  Makes it so much easier to get a head start when you don't have to refrigerate your entire Crock Pot.  Who has room for that in their fridge??

Cooked on high for 4 hours.

Then shred your chicken into small pieces using two forks.

Bust out the Buffalo sauce and douse the chicken liberally.  I used 3/4 cup, but feel free to adjust to your own taste.

Stir it together and cook on low for another 30 minutes.

Pile it high on chopped romaine and top with other veggies and cheese of your choice.  The feta in this picture is a bit misleading- it was...shall we say...funky, so it was actually removed before consumption.  Mommy brain fart- pretty sure that feta was months+ old.  Oops. 

Enjoy!  This turned out to be a super healthy and hearty meal.  This chicken would also be phenomenal on a pizza, in a pita, or even added to an omelet.  The possibilities are endless if you love Buffalo sauce!