#6: Buffalo Chicken Salad by Ashley

The final recipe of the week last week was Buffalo Chicken Salad. I love the Buffalo Chicken Wrap at Rocks down the street, but I wanted to try to lighten up an at-home counterpart. The original is made with chicken, buffalo sauce, blue cheese dressing and is wrapped in a tomato tortilla. I wanted something quick, so I tried to make chicken tenders to use the night before I was going to have this for lunch.

Only, I exploded the lid to the pan I was using, wedging shards of glass into the half-cooked chicken tenders. Terrifying and tragic, it was quite an explosion in my kitchen.

Onto plan B. Canned chicken from Costco. I know, I know. I don't like canned chicken either, but there it was. I drained it, patted it dry, and tossed it in a bowl with paprika, chili powder and garlic salt, then stuck it in the fridge to finish drying/cool off. When it was cool, I mixed in two spoonfuls of fat free Greek yogurt, which was tangy and held my chicken salad together without being oily or too wet. I added about half a cup of chopped celery, then added Frank's Red Hot to taste and completely mixed the salad up. I served it on Flackers, accompanied with carrots. So simple, kicked the buffalo chicken craving in a healthier way and provided three meals from one can of chicken. It might be good with blue cheese or feta crumbles mixed in next time? The canned-ness of the chicken was barely noticeable, but, next time, I'm not going to let my real chicken get glassy so I have to go canned again.

Taylor says:

I didn't have the exact batch that Ashley made, but she told me how to make it on my own. The batch that I made was extra spicy and delicious, so I can only assume that hers was even better. This would've been great on crackers or as a sandwich too.