Have I mentioned yet how much I love my CSA? Well, I do. And lately they’ve been sending us gorgeous huge bunches of leaf lettuce, along with juicy flavorful tomatoes (a nice reprieve from the mealy flavorless grocery store tomatoes!!!). Combine that with gorgeous getting-warmer-each-week weather, and what could be more obvious than SALADS?
I posted a million years ago about buffalo chicken salad, and I have to say, over the years, it’s only gotten better. It’s something my husband and I enjoy quite frequently throughout the summers, and I can’t believe I haven’t re-shared it until this point!
This particular buffalo chicken salad is:
- Leaf lettuce (CSA)
- Tomato wedges (CSA)
- Cucumber slices (CSA)
- Bacon, cooked till crispy and crumbled over the top
- Buffalo chicken
- Ranch dressing (homemade-ish)
To make the buffalo chicken, simply cut chicken breasts into pieces, toss with coconut flour (which lets the sauce stick better), and cook in a pan with your favorite fat (olive oil, bacon grease, coconut oil, butter are all good choices). While it’s cooking, mix together about 1/4 cup melted butter with 1/4 cup Frank’s Red Hot sauce. Then when the chicken is done, dump it into the sauce bowl and stir to coat, then put it on your salad!
The ranch dressing is a bunch of full-fat sour cream, a bit of mayonnaise, and a splash of milk, with the Ranch dressing seasonings mixed in (mine is the store bought Hidden Valley kind, which while delicious isn’t very “clean” – MSG and stuff). Chopped green onions, garlic powder, parsley, and a little onion powder also works for the seasonings. Just make the dressing before you start the rest of dinner prep so the flavors can “mingle” for a bit.
Two nights ago, we had Buffalo Chicken Salad again! This time we didn’t have any cucumbers for our salads, but I added freshly grated sharp cheddar cheese to them … and boy were they fantastic!