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Buffalo Chicken Salad

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May 2, 2012 by BettyCupcakes

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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.

Buffalo Chicken Salad | BettyCupcakes.com #buffalosauce #chicken #weeknightdinner

Pile the buffalo chicken 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!

 


  • Senka I says:

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