buffalo chicken salad
First off, this isn't "chicken salad" salad, but a regular lettuce, etc., salad topped with cubed, stir-fried chicken. A few weeks ago, my sister emailed me a South Beach Diet recipe for "Buffalo Chicken Bites" that was basically a stir-fried chicken recipe with a sauce with Texas Pete and margarine as the main ingredients. I don't know if I did it wrong, but the whole thing stayed really buttery and, while it tasted fine, it just wasn't right. Since then I've been thinking about how this could be done much more easily and tonight I tried out my idea.
- Mix 1 tablespoon of olive oil with 4 tablespoons of Texas Pete hot sauce.
- Cut up about 1/3 or 1/2 pound of boneless chicken breast into smallish cubes (less than 1 inch)
- Put the chicken in a bowl with the sauce and make sure the sauce covers all of the meat
- I marinated my first batch for 90 minutes, but not sure how much good it did. I'm marinating a batch overnight in the fridge and I'll update this to let you know if it makes any difference at all.
- Pour it all into a skillet over low heat and stir-fry, flipping the pieces occasionally until you feel like everything is cooked through. It doesn't take long to cook, but if you keep going until the sauce thickens a bit that's fine (just don't make it too hot or go so long that the oil burns or browns)
- Put the chicken and whatever sauce is left over a salad of lettuce and such (I buy the bagged salads myself).
- Add ranch dressing to taste.
- Enjoy! (if you don't like it, then you did it wrong :-D)