Buffalo Chicken Salad

this was yummy! 

adapted from rachel ray


  • 2 hearts romaine lettuce, chopped
  • 1 cup shredded carrots
  • 3 ribs celery with greens, chopped
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese crumbles
  • 1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
  • 1 tablespoon vegetable oil, 1 turn of the pan
  • 2 tablespoons butter
  • Salt and black pepper
  • 1/2 cup hot sauce


Preheat a skillet over medium-high heat.

Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.

Add oil and butter to hot pan with the chicken. Season with salt
and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat
a little and cook 5 minutes more.

Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

Oven BBQ Chicken

this was delicious.  highly recommend!

Oven BBQ Chicken

Cook’s Illustrated, May/June 2004


1 cup ketchup
2 tablespoons finely grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 tablespoons molasses
2 tablespoons maple syrup
3 tablespoons cider vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne

4 boneless skinless chicken breasts, 6-7 ounces each, patted dry with paper towels
salt and pepper
1 tablespoon vegetable oil


Adjust oven rack to upper-middle position, about 5 inches from upper
heating element; heat oven to 325 degrees.  Whisk ketchup, onion,
worcestershire, mustard, molasses, maple syrup, vinegar, chili powder,
cayenne in small bowl; set aside.  Season chicken with salt and pepper.

2.  Heat oil in heavy bottomed, non-reactive, 12 inch skillet over
high heat until beginning ot smoke.  Brown chicken until very light
golden, 1 to 2 minutes; using tongs, turn chicken and brown until very
light golden on the other side, 1 to 2 minutes longer.  Transfer
chicken to plate and set aside.  Discard fat in skillet, off heat, add
sauce mixture and, using a wooden spoon, scrape up browned bits on
bottom of skillet.  Simmer sauce over medium heat, stirring frequently
with heatproof spatula or wooden spoon, until sauce is thick and
glossy, and spoon leaves clear trail in sauce, about 4 minutes.  Off
heat, return chicken to skillet, and turn to coat thickly with sauce;
set chicken pieces in baking dish (or keep in skillet if skillet is
ovenproof).  Spoon extra sauce over each piece to create a thick
coating.  Place baking dish (or skillet) in oven and cook until
thickest part of chicken breasts register 130 degrees, about 10-14
minutes.  Set oven to broil and continue to cook until thickest parts
of chicken read 160 degrees, 5 to 10 minutes longer.  Transfer chicken
to platter and let rest 5 minutes longer.  Meanwhile, with any leftover
sauce in dish or skillet, whisk to combine and serve in a small bowl at