Ooookay so I know salads aren’t the most seasonal dish right now and I’ll admit, all I’ve been craving is soups, stews, casseroles, and any other comforting dish that will warm me up. But I had the idea for this salad and just couldn’t resist. I’ve been really into buffalo wings lately, which is strange because well, I’ve never been into them. I have seen buffalo chicken everything (pizza, dip, sandwiches, pasta and on and on) all over the internet and until recently, it never really appealed to me. Somehow a switch was flipped and I am totally on the same page as the rest of the buffalo loving world. I know…I don’t understand myself, either.
Unfortunately, fried buffalo chicken wings aren’t that great for you. So when I was thinking about making this salad, I decided to go the baking route for the chicken. I simply adapted a crunchy baked chicken recipe by adding buffalo wing sauce to the egg dip, and voila…buffalo chicken!
I also adapted the dressing from my Southwestern Chopped Chicken Salad, which uses Greek yogurt making it super healthy, and added buffalo wing sauce to that too. I stuck with the buffalo wing theme for the actual salad and added celery, shredded carrots, and blue cheese crumbles to the salad, but this salad would also be great topped with cherry tomatoes, corn, bell peppers, onion, avocado….whatever floats your boat. So if you find yourself souped and casseroled out, or just looking for a good salad (and happen to be a buffalo chicken lover), this is the salad for you!
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