Tonight, Twin Tables went green. With constant talk and action of recycling, reusing, and waste reducing, we got caught up in the spirit and made a dinner that was both economically and environmentally friendly. How did we mange this? Well, we recreated a restaurant recipe, and enjoyed it without using gas to get there, and we also used up leftovers in the fridge. In essence, we made the dish better, spent less money, and gave Mother Earth a hug. The menu: Buffalo Chicken Salad. From our recent football buffet, we managed to have a few left over tenders of Royal Hot Chicken Tenders (i.e. we hoarded them away before others could eat them). The question then arose as to how to eat them. There was talk of buffalo chicken sandwiches, but no bread on hand (a VERY rare occurrence). Then there was the grand creative idea of making buffalo, blue cheese, celery boats (you'll have to go with us on that one) but alas, no celery in the fridge. Then we recalled a favorite salad of ours from our past, and we happen to have all of the ingredients on hand because yes, we hoarded some of the blue cheese dip as well.
The salad is the perfect balance of textures, flavors, and heat. The ingredient list is not complicated, and we wish we could take the credit, but whomever invented this salad got things right. Romaine lettuce, red pepper, corn, Mexican cheese blend, buffalo chicken tenders, and a blue cheese dressing. Simple, and simply delicious.
Turns out, green tastes good.
Buffalo Chicken Salad
5 cups chopped Romaine lettuce leafs
1 medium red pepper, seeded and diced
1/2 cup corn kernels
1/2 cup Mexican cheese blend
8 Buffalo chicken tenders, chunked
1/2 cup blue cheese dip
Place all ingredients together in a bowl and toss to coat evenly.
Yield: 4 servings