Our family absolutely loves salads, both as a side and as a main dish. In the summertime, when our garden is producing, we often eat them for dinner four or five times in a week! I don’t measure when I make salads. I just load them up with deliciousness. Every salad is different.
That’s why this isn’t really a recipe. It’s more of a tutorial.
Tips & Tricks
For this particular salad, I started with grilled chicken strips (from the freezer section of the grocery store), heated them up and tossed them in Frank’s buffalo sauce. You can make your own chicken strips and freeze them so that they’re ready quickly when you need to throw something together.
If you’re eating this with company, or at work, or when wearing anything you like, chop the cherry tomatoes in half. Am I the only one that squirts tomato juice and seeds everywhere when I try to bite into those things or stab them with a fork?
Ingredients
- Romaine lettuce, shredded
- Sweet bell peppers, chopped
- Cucumbers, washed, peeled (or not) and cut into relatively thin slices
- Cherry or grape tomatoes, halved
- Chicken breast, sliced
- Frank’s Buffalo Sauce
- Salt & Pepper
Salad Assembly
Toss the chicken in the buffalo sauce, and toss all of the vegetables together.
Arrange the vegetables on a plate and then top with the saucy chicken.
Add salt and pepper to taste.
But what about. . .
dressing? You can add some if you really want to. Ranch would be a great pairing with the buffalo sauce. But if you want to keep it lighter, the buffalo sauce adds plenty of flavor and you don’t need any more dressing than that on this crispy, delicious salad.
If you’re trying to satisfy eaters with a bit more appetite whole grain artisan bread or rolls go great with a salad!
