.buffalo chicken salad.

I have a confession.  I love (LOVE) hot wings.  It was probably the one benefit of low-carbing (when I low-carbed it) because I would eat them every day for lunch.  Mmmmm...   Tangy, zesty.. spicy!  

I bought a new cookbook a couple weeks ago that offer quick meals and this was in there.  I changed it up a little and it was so SO good!  The spicy chicken mixed in with the crunchy lettuces, carrots, and celery.. then drizzled with a homemade blue cheese dressing.  Nothing quite like it in the world.

I cheated by using the pre-seasoned buffalo chicken strips.  If you make your own hot wings and want to take that job on yourself, go right on ahead.  The nice thing about this recipe is that it is on your table in 30 minutes.  And if you use these?  I promise not to tell if you don't tell on me. :D

Bake according to the directions on the package.  When it's cooked, pull from oven and cut into bite sized pieces.

Chop up 1 head iceberg lettuce and 1 head romaine lettuce.

Slice up 4-5 stalks celery and put it in the bowl with the lettuce.

Slice 3 peeled carrots and put that in the salad bowl too.

Annnnd add some sliced red onion.

Chop up some tomato and put in a bowl.  I don't like adding it to the salad because that tomato slime gets all over the place.  Yuck.  (Am I strange?)

In a bowl, mix together 1 1/2 cups mayo, 1/2 cup sour cream, 1 cup crumbled blue cheese, 4 Tbsp white vinegar, salt and pepper, 1 tsp sugar, and 1 clove minced garlic.

This can be made up in advance.  In fact, the longer you let this sit in the fridge, the longer those flavors have a chance to marry.

To serve, put a pile of the lettuce/salad on a plate.  Sprinkle on the tomatoes (if you like tomatoes) and then put a handful of chicken around and spoon on some dressing.

Easy peasy and very delicious!

Printable version:

http://docs.google.com/Doc?id=dg2vfjqm_148vp964sg5