It snowed off and on lightly all day Monday. No real accumulations, but it did make the roads slick.
I went to Westborn at lunch and got some potatoes and green onions.
When I got home after work, I started making the Buffalo Chicken Salad I was gonna make Saturday morning. First I crumbled up 1/4 cup of good blue cheese and added to 1/2 cup of Ranch dressing (why not just use Blue Cheese dressing? I was going with what I had!)
Then I took three boneless, skinless chicken breasts and cut them into roughly one-inch cubes (I say “roughly” as precise cuts are difficult when cutting a squirming chunk of raw chicken). I seasoned the chicken with salt and pepper.
I heated a large non-stick skillet with a tablespoon or so of canola oil. I put in the chicken when the pan was hot and browned it (3 or 4 minutes and a lot of tong work). Then I reduced the heat to low, added a couple tablespoons of butter and 1/4 cup of Franks Red Hot sauce. I simmered the chicken another 5 minutes of so until it was cooked all the way through.
I chopped up one head of romaine lettuce, added some cherry tomatoes and dressed the salad. I put some in a salad bowl, topped it with about 1/3 of the chicken and dug in.
Not bad, not bad at all! I wish the chicken was just a tad spicier though. Maybe I should have reduced the hot sauce/butter mixture more...
I watched some TV and then switched to reading a magazine that came in the mail today. When I started nodding, I switched off the light and went to bed.
"I say 'roughly' as precise cuts are difficult when cutting a squirming chunk of raw chicken."
ReplyDeleteThere is a trick to that. Lightly freeze the chicken. You do not want the chicken completely frozen, but about 1/8" deep off the surface. The meat can then easily be cut as the frozen surface holds the chicken in place.
Hey, thanks! I've heard of doing that with beef, but never chicken.
ReplyDelete