You are currently browsing the tag archive for the ‘Chicken’ tag.

Look where I am.

And look who I’m with.

These are my sisters.

We don’t have any fun when we are together.

We are soaking in the sun and the beach and the waves. We are chatting over coffee. We are laughing over wine. We are reading good books. We are eating delicious food. It is bliss.

The main man has been left at home to fend for himself. When Brad fends for himself, the meals usually revolve around buffalo chicken. It is his favorite. I like buffalo chicken, but not like Brad likes it. He has a special relationship with the fried spicy goodness.

So, in his honor I give you the somewhat healthier (and not fried) Buffalo Chicken Spinach Salad.

On a side note, chicken can feel like the bane of my existence. Can I get an amen?

I find myself wondering night after night if there could possibly be something new and tasty to do with the same old bland chicken.

This recipe rekindles my relationship with chicken. It is quick, easy, flavorful, a little naughty, but mostly healthy.

So, lets start with the chicken.

I like it spicy. So does Brad.

I also like my chicken spicy.

Sprinkle your chicken tender cutlets with a little salt, pepper, and cayenne pepper. The cayenne can bring the heat, so don’t over do it.

Yet another side note: I prefer the tenders to the full breast. It is still all white meat, but it takes less time to cook. Because it isn’t a giant thick breast, there is less risk at over-cooking the chicken and ending up with a dried piece of meat.

Put a little extra virgin olive oil in a non-stick skillet over medium heat. Throw in your chicken. If the pan is too hot, you will feel like you are inhaling pepper spray because that cayenne is so spicy. So, careful!

Unless you like inhaling pepper spray and inducing a runny nose and watery eyes… then have at it.

After 4-5 minutes, give the chicken a flip.

While your chicken is finishing, let’s make the sauce.

Making buffalo sauce is very complicated. You  may want to get a paper and pen now to write down the ingredients and methods that I’ll be explaining to you.

First, the ingredients.

Butter and red hot. Equal parts.

Unless you are feeling crazy, then you can add in a little extra hot sauce.

Put them in a bowl.

Now into the microwave to melt the butter.

Mmmm, and the sauce is done.

Now, turn the heat under the cooking chicken to low, and pour the sauce over the chicken.

Let that chicken get all cozy with the buffalo sauce while you throw your salad together.

For the actual salad, just use whatever you have on hand.

This is what I had:

Spinach, sliced avocado, drained canned black beans, tomato, and a little sliced hot pepper:

And how about a little hard boiled egg, some crumbled blue cheese, and a little bit of chopped bacon?

Yes, please!

Top it off with your chopped chicken:

There ya have it.

I like a little blue cheese dressing on top. And I like a bit of an extra drizzle of the sauce from the chicken pan. But you can use anything you like because I don’t want to hold you down.

It is so yummy.

I’m off to the beach now. Happy Monday and Happy Cooking!


It’s hot. It’s Ohio hot. Until you have lived in the Midwest or South, I don’t think you can fully understand summertime humid hot.

So, in light of the hotness and the fact that the mere thought of turning on a stove or oven makes me start to sweat, I give you no-cook chicken salad- three ways.

Let me start by saying that the cooked rotisserie chickens that are sold at grocery stores save my life on a regular basis. They are extremely affordable (usually $4.99-$5.99) for a whole chicken, and they are delicious and versatile. They also allow you to keep your oven off in the summer. Go get yourself one right now.

Oh, hello there Mr. Fully Cooked Delicious Savory Chicken

Now, I shall shred you.

And divide you up.

Now, I shall make you into delicious chicken salads.

Please note: The following recipes are for 1/3 of a small rotisserie chicken. Adjust accordingly.

Chicken Salad #1: The Traditional

What you’ll need:

Chop up one stalk of celery, one green onion (green and white part), and about 1/4 cups of grapes.

Throw it in with the chicken, and add 1/4 cup of mayo.

Mix it up. Add in a 1/2 t. of dried dill and a smidge of salt and pepper.

Dunzo. That was easy.

Stay tuned for the final picture.

Chicken Salad #2: The Summer

What you’ll need:

That’s strawberries and blueberries, basil and green onion, and some sliced almonds. Of course,  salt and pepper and mayo too.

These are just suggestions- you could use any berry, even dried cranberries, or a crisp apple would work. Also, any nuts would be tasty.

Chop up 1/4 cup of strawberries, dump out 1/4 cup of blueberries, chop one green onion and 3-4 basil leaves. Finally, dump out 1/4 cup or so of your nuts.


Throw it all together, add 1/4 cup of mayo and a little salt and pepper.

Easy Peasy.

Stay tuned for the final picture.

Chicken Salad #3: The Asian

What you’ll need:

Yes, I know.

That is a lot of stuff.

But it is worth it. Trust me. You’ve never had chicken salad like this. Or maybe you have. And if so, then you know I’m right when you say it’s worth it.

So, green onion, 1/4 of a cucumber, pepper, garlic powder, ginger, red pepper flake, soy sauce, rice wine vinegar  (red wine vinegar or apple cider vinegar would work too), sesame oil, all natural peanut butter, canola oil, and honey.

I mean, its not THAT much stuff.

OK, it is.

But, I promise its worth it.

Chop up your cucumber and green onion.

Throw it in with your chicken.

Let’s start making the sauce.

First, one tablespoon of peanut butter. Yum.

Next, one tablespoon of canola oil. This is really to loosen up the peanut butter. And yes, there really is some in my measuring spoon.

One teaspoon of sesame oil. This stuff is so amazing. If you like Asian food, you need this in your pantry.

Now, about 3 1/2 teaspoons of vinegar. The rice wine vinegar makes for a sweeter sauce while apple cider makes the sauce a little tangier, so just experiment and see what you like!

One teaspoon of honey.

1/2 t. ginger, 1/2 t. garlic powder, 1/2 t. (more or less depending on how well you can handle the heat) of crushed red pepper flakes.

Stir it up. The sauce is done except for one ingredient, and I usually do the rest of the sauce to taste. Its time to add in the soy sauce. I used almost 2 tablespoons, but depending on how salty you want your sauce use more or less tasting as you go.

Stir it up, little darling. Dump it on your chicken with cukes and green onions.

NOW, for the grand finale. Ladieeeeeeeeeees and Gentlemen, I give you chicken salad three ways.

Sweet Sassy Molassey.

And I didn’t even break a sweat.

Happy Hot Days of Summer,


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 613 other followers