- 3 cups Romaine lettuce
- 3 small peppers Bell pepper strips
- 2 oz Chicken Breast
- 1 cup slices Cucumbers
- 1/2 cup Grape or Cherry Tomatoes
- 2 Tbsp Frank's Buffalo Wing Sauce
- To Taste Salt and Pepper
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?
Assemble The Salad
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.
To Dress. . . or Not
But what about. . .
If you’re trying to satisfy eaters with a bit more appetite whole grain artisan bread or rolls go great with a salad!
Perfect for Meal Prep
This is a great recipe to make ahead if you’re doing meal prep for the week! Just layer it upside down in the container to keep the romaine on top, and the salad stays crunchy and delicious for a couple of days in the refrigerator.