Buffalo Chicken Salad

Try this oh so yummy Buffalo chicken salad.  It has all the components of finger lickin' good Buffalo wings, but tossed together with a cool crunchy salad.

Ingredients:

• Boneless, skinless chicken breast
• Romaine lettuce (chopped)
• Red onion  (diced)
• Bleu cheese crumbles
• Celery (chopped)
• 1/2 cup Tapatio hot sauce
• 3 tablespoons of cold unsalted butter

                            

1. Making the buffalo sauce:  In a small sauce pan over medium heat combine three tablespoons of cold unsalted butter with a half cup of Tapatio hot sauce.  Stir until you get a well mixed consistency.  
   
   
   
   
   
   
   
   
   
   
2. Grill the chicken:  Season chicken breast lightly with salt and pepper and olive oil.  Set your propane grill to medium low heat and grill the chicken with the lid open.  Be sure to brush some olive oil onto the surface of the grill first to keep the chicken from sticking.  Turn the chicken every 5-10 minutes depending on the size of your chicken breast, I turn mine a total of 4 times.  When the chicken is nearly done or when the chicken reaches an internal temperature of 165 F brush on the buffalo sauce, then turn the chicken one last time and brush sauce onto the other side.
   
   
   
   
   
   
   
   
   
   
3. Final assembly:  Combine chopped romaine lettuce, diced red onions, chopped celery, and bleu cheese crumbles with chilled sliced buffalo chicken breast.  Serve with bleu cheese or ranch salad dressing.  

Washing and storing lettuce

This is how my mother taught us to wash and store lettuce and other vegetables.  I have found that it not only disinfects, but your lettuce will keep much longer.

Here's how you do it:

Combine 1 cup of distilled white vinegar with 3 cups of water.

Submerge heads of lettuce. 

 Separate and wash each layer of lettuce, discard any wilted or brown layers.

Transfer cleaned leaves into a colander. 

Drain and shake out excess water.

Line an airtight plastic container with at least 2 or 3 paper towels. 

Add lettuce and drape another paper towel over top. 

Ready to store and use for a few weeks.

Spinach, Beet and Goat Cheese Salad

It's Spring time and when the weather starts warming up and the days are longer I try to eat on the lighter and brighter side.  I'm someone who has always had a weekly meal planner and salads are a perfect way to start the week.  I always do my shopping on the weekend so I usually start the week with fresh veg.  This salad is delish and packed with lots of antioxidants, Omega-3,and Folic acid.

Tip:  Wash all of your veggies as soon as you bring them home.  I wash and store them in damp paper towels and airtight containers, and I usually slice and chop all of the components in advance so I only need to assemble the day of.

List of ingredients:

• Baby Spinach
• Golden Grape Tomatoes
• Red Onion
• Roasted Beets
• Dried Cranberries
• Toasted Walnuts
• Goat cheese (crumbled)   

1.  Roasting Beets:  Trim and remove stems of whole beets (leave the skin on).  Wrap in foil and place on the grill or in the oven for about 1 hour, depending on size.  I grilled on indirect heat with the grill set on med/high with the center burners turned off and lid closed.  If you opt for the oven, set temp at 375 F and check for tenderness every 25 min.  beets are ready when you can easily pierce with a knife.  When the beets are cool enough to handle, peel the skin off with a pairing knife or just by hand. (Beets will stain so be careful with the juices.  I usually rub the skins off wearing rubber gloves or even using plastic sandwich bags over my hands).   After skins are removed slice and store.  
2. Toasting Walnuts:  In a large fry pan over med/high heat add walnut halves to the hot,dry pan and cook, watching constantly and stirring frequently.  About 5 min.  You can also toast the walnuts in the oven on a sheet lined with foil at 375 F for about 5-10 min.  Sprinkle with a pinch of salt when finished and store in an airtight container.
3. Slice and Assemble:  Slice red onions and golden grape tomatoes into thin rings.  Assemble all remaining ingredients liberally and serve with either a little balsamic and olive oil or your favorite vinaigrette dressing.