I typically save my kitchen sink salad meals for nights when I’m home alone. They seem too random to be shared and my beau considers salad an appetizer. But I figured that if I made buffalo chicken a star character, it may composed and hardy enough to be a whole meal.
Set boneless skinless chicken breasts in a baking dish and pour Frank’s Red Hot over the top. Sprinkle garlic powder and dill, liberally, over the top and bake at 375 for about 30 min. (Timing depends on how thick your chicken is.) Assemble the salad while the chicken cooks. The base is butter lettuce and for toppings I used shredded carrots, a slaw blend, chopped scallion, hearts of palm, bell pepper, cucumber, cilantro, shredded cheese, and crispy jalapeños (a fabulous Trader Joe’s find). Slice the chicken and add it to the top of your salad before drizzling on the dressing. Blue cheese dressing is a the best in this situation.
Peaches to Apples 