Now that the party recipes have been exhausted, I am kicking off a mini-series entitled “Mitchell Family Favorites,” recipes we go back to over and over. This salad is a weeknight staple in our house, something easy to pull together, quick to cook, light and satisfying. Oh, and spicy. Pretty darn spicy.
There are three components to this meal: the chicken, the dressing and the salad. For the salad, I will just share the ingredients I use…the quantities depend on how many people you are serving! The dressing and chicken will both keep well for a few days, so I recommend making a whole serving, and using for lunches later in the week.
Buffalo Chicken Salad
For the chicken:
- 1 package chicken tenderloins
- ¾ cup Frank’s Red Hot hot sauce
- 2 TB butter, melted
- 1 tsp Worcestershire sauce
- Dash of onion powder
For the Fake Ranch dressing:
- 2 TB light sour cream
- 1 TB light mayonnaise
- ¼ c low fat buttermilk
- Juice of half a lemon
- ¼ tsp garlic powder
- 1 TB chopped chives
- Salt and pepper
For the salad:
- Shredded carrots
- Chopped scallions
- Chopped cucumbers
- Feta cheese (or blue, if you prefer)
Whisk together hot sauce, butter, Worcestershire sauce and onion powder. Combine chicken tenders and hot sauce mixture in a zip top bag and marinate for 20 minutes to 2 hours.
While the chicken marinates, combine all dressing ingredients and whisk until smooth. If you prefer a thinner consistency, add additional buttermilk (or regular milk.) Refrigerate until use.
Heat a large skillet on the stove. Cook chicken for about 5 minutes per side, or until cooked through. You can also start the cooking process on the stove, and finish the chicken under your broiler, which caramelizes the sauce a bit more. Either works!
While chicken cooks, combine all salad ingredients. To serve, toss salad with Fake Ranch, and top with chicken.