Tag: buffalo sauce

Buffalo Chicken Salad

A few days of warm weather has me longing for days that we can be outside. I know some work outside, no matter the weather, my husband included. On the other hand, I choose to stay indoors except when necessary during the bitter cold days.

However, getting my grandson out and letting him play for hours last week was lovely. He is never happier than when he is mowing grass and plowing fields!

The warm weather inspired me to have a picnic. I made Bentley’s favorite, peanut butter and jelly, and some homemade chicken salad for myself.

On this particular day, I was out of several grocery items, so my plain chicken salad became Buffalo Chicken Salad out of necessity. With no mayonnaise, I went for some homemade Ranch dressing instead, which led me to the buffalo sauce and celery, and one thing led to another.

I am a plain chicken salad person. I do not want pickles, eggs, or fruit! I usually like it the way I like it, and that’s it. However, it turned out amazing. Because I ran out of buffalo sauce while preparing it, the salad wasn’t very hot and spicy, making it perfect for Bently.

When making chicken salad of any kind, I prefer to cook my chicken in a slow cooker. It’s fall-off-the-bone tender! Then, place your warm chicken in the bowl of your mixer and mix briefly with your paddle attachment. The chicken will be perfect for chicken salad, or a casserole for that matter!

Now to my newspaper readers, writing articles and sharing my love of cooking with you has been a pleasure! You have graciously allowed me to share my life with you, including graduations, kids moving away from home, marriages, births, deaths, and many other moments. Seasons change, and so do we. Now, my life is leading me down a different path that I must pursue. I will forever be grateful that you welcomed my fumbling words and recipes into your homes. Hopefully, my recipes and stories have brought a few smiles and happy memories as you shared meals with your friends and family. Happy Cooking!

For those of you that access my recipes via the blog.  Please keep coming back.  I will continue to post new recipes and want to thank you for visiting Not Just Sunday Dinner.    

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Buffalo Chicken Salad

Course Salad
Author Amye Melton

Ingredients

  • 4 cups cooked, shredded chicken
  • 1/2 cup Ranch dressing
  • 1/3 cup buffalo sauce or to taste
  • 1/2 cup thinly sliced celery
  • 1/3 cup sliced green onions

Instructions

  • In a large bowl, add chicken, dressing, buffalo sauce, celery and onions. Stir to combine. Refrigerate.

Buffalo Ranch Stuffed Chicken

Do you ever get in a rut with food? It seems I have a handful of favorites that I cook over and over again. They are simple, delicious, and never let me down. However, I go through phases when I want something new and different. Times when I get tired of the same ol’ same ol’! Are you with me? I can ask Greg for suggestions, but ultimately, it’s always up to me to decide what we are having.

I have had this recipe on the back burner for a while but just recently tried it. Often, it’s not that a new recipe requires more time, effort, or ingredients. It is just something that requires you to actually follow a recipe rather than throwing a few things together.

We are all about anything buffaloed at this house. This Buffalo Ranch Stuffed Chicken has incredible flavor! It was also so simple that it is now a regular in my rotation of dinner recipes. From a blog that I recently discovered, thatlowcarblife.com, this recipe is an all- around winner!

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Buffalo Ranch Stuffed Chicken

Course Keto, Main Course
Servings 4
Author Amye Melton

Ingredients

  • 4 boneless, skinless chicken breasts about 6 ounces each
  • 4 ounces cream cheese room temperature
  • 1/2 cup grated cheddar cheese
  • 1 packet Ranch dressing mix
  • 1/2 cup buffalo sauce
  • Ranch or blue cheese dressing for serving

Instructions

  • Preheat oven to 375℉. Spay a 9 x 13-inch baking dish with nonstick cooking spray.
  • Mix the cream cheese, cheddar cheese, and Ranch dressing mix, set aside.
  • Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut through.
  • Divide cream cheese mixture among the chicken breasts and evenly stuff inside the pocket.
  • Place the chicken in the prepared baking sheet and brush heavily with buffalo sauce.
  • Bake for 25 minutes, brushing with additional sauce after 10 minutes.
  • Before serving, drizzle with additonal buffalo sauce and dressing of your choice.

Notes

Blue cheese crumbled may be used instead of cheddar cheese.  
Nutritional Info:  Net Carbs:  4g; Fat:  20g; Protein:  42g; Calories:  374

 

 

Buffalo Chicken Nachos

 

Buffalo-Chicken-Nachos

 

Typically, I would have topped these nachos with some green onions, maybe a few jalapeños or black olives. The truth is, these Buffalo Chicken Nachos are perfect just the way they are pictured! Chips with buffalo chicken, cheese, lettuce and drizzled with Ranch dressing.  Another Savannah recipe that happens to be one of my favorites!

I’m still relying on the family a lot these days. I recently came out of the boot and I can get around pretty good.  If I do too much in the mornings my surgery foot is swollen and in pain by mid afternoon.  That makes dinnertime difficult so thank God for an understanding family!

Last week I cooked chicken in the crockpot with no particular use in mind.  Savannah had a plan though.  She shredded the chicken, added buffalo sauce and proceeded to whip up these amazingly delicious nachos. We were hooked on them, eating nachos every day until all of the chicken was gone. I believe I mentioned that she’s buffalo crazy, but she’s also really good at pulling together a delicious dish!  Thanks Savannah!!

Buffalo Chicken Nachos
 
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Ingredients
  • 4 boneless, skinless chicken breast
  • Salt and pepper
  • Frank's buffalo sauce, to taste
  • Tortilla chips
  • Shredded cheddar cheese
  • Shredded lettuce
  • Ranch dressing
  • Optional toppings: jalapeños, black olives, chopped scallions, sour cream, tomatoes
Instructions
  1. Salt and pepper the chicken breast and place in a crockpot. Cook on low several hours, until tender and done. Remove from crockpot and cool to touch. Shred chicken and mix with buffalo sauce, to taste, set aside.
  2. Arrange chips on serving dish. Top with shredded buffalo chicken and cheese (or other toppings of your choice). Heat in the microwave to melt cheese. Remove from microwave and drizzle with Ranch dressing. Serve.

 

 

Savannah’s Buffalo Chicken Wrap

Buffalo Chicken Wrap

Visit the Melton house any day of the week and chances are you will be here when we are serving something with buffalo sauce. Savannah is the buffalo sauce queen. It works out well for me, especially when I tell her that I’m craving one of her specialities and SHE cooks dinner! Because even though I enjoy cooking, I love a night off every once in a while.

These awesome buffalo chicken wraps are one of my favorites! On nights that we are grilling, we like to throw a few boneless skinless breasts on the grill to refrigerate and have later in the week.

When ready to assemble wraps, take the chicken out of the refrigerator and cut into cubes, then reheat in a skillet.  Savannah assembles the wraps and then toasts them on a skillet or a panini press. They are delicious served with Ranch or Blue Cheese dressing.

Make sure your tortilla is large enough for its contents because you don’t want a “blow out” as you are eating dinner. A good rule of thumb is to buy tortillas that are at least twice as big as the contents you plan to put in it.

 

5.0 from 1 reviews
Savannah's Buffalo Chicken Wrap
 
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Ingredients
  • 2 to 3 boneless skinless chicken breast, grilled and cut into cubes
  • Frank's RedHot Wings Sauce
  • Shredded Cheddar Cheese
  • Shredded lettuce
  • 2 to 3 Roma tomatoes, diced
  • Purple onion, diced, optional
  • Ranch or Blue Cheese salad dressing
  • Large flour tortillas
  • Carrot sticks
  • Celery Sticks
Instructions
  1. Toss the cubed chicken in desired amount of buffalo sauce.
  2. To assemble the wrap lay the tortilla on a flat surface. Spoon a small amount of dressing down the center of the tortilla, leaving about 2 inches at edges. Add cooked and cubed chicken on top of the Ranch. Top with shredded Cheddar, shredded lettuce, and diced tomatoes. Add onions, if desired.
  3. Roll the wrap by bringing the left side of the tortilla over the contents. Fold the bottom of the tortilla up and over the contents, then the top down and over the contents. Bring the left side toward you and using the tortilla as a guide, slightly pull the contents toward you and using both hands roll the wrap away from you until completely rolled into a cylindrical shape. Let the wrap rest for a minute or two with the flap underneath the contents.
  4. Grill in a buttered skillet or a Panini press until it is warm, toasted, and lightly browned.
  5. Cut wrap in half. Serve with additional Ranch or Blue Cheese dressing and celery and carrot sticks, if desired.