Wednesday, November 14, 2012

The Pioneer Woman

    I get a blog post every morning from The Pioneer Woman. Do you know who that is? She is a blogger who has two cookbooks, out among other things and I love her blog.
    She posts blogs about her family and their life on an Oklahoma cattle ranch. She's is funny and I know if we ever met we would be great friends.
     Anyway, today she posted a recipe for Buffalo Chicken Salad and since I am always looking for new recipes to feed my crew, my gang, my army, this is going on the list of things to try.
     Check it out. It may be something that your army likes also.
     Here's today's blog and the link to her blog. And if you need something to brighten your morning sign up and give her a go.

Confessions of a Pioneer Woman | Ree Drummond - Full RSS Feed

Recipe: Buffalo Chicken Salad

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  • 1 whole Boneless Skinless Chicken Breast
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1/2 cup Louisiana Hot Sauce (Frank's, Etc.)
  • Salad Greens: Iceberg, Romaine, Mixed Greens
  • 1/2 cup Blue Cheese Dressing
  • Extra Blue Cheese Crumbles
  • Celery Hearts, Leaves Intact

Preparation Instructions

With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When it's done, remove the chicken from the skillet and pour off any excess fat/oil (but don't clean the pan.)
Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)
Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it's too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
Top the whole thing with more blue cheese crumbles and serve with celery hearts.
Posted by Ree on November 14 2012

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