As I mentioned earlier this week I want to integrate some more content into my blog. The main focus will remain reviewing books and pairing recipes mentioned in those books with my reviews. However (again) as I said, I have so many original recipes that I’ve wanted to share with y’all but they’ve not coincided with any of my books so they just sit in my recipe book, un-shared. Granted, even when I explore a new recipe or style of food for my blog I make it a few times, making changes that fit my households pallets and to give it a little *original* flare. However, that’s not really the same as a recipe I’ve been making and working on for months or years. So here I am, with my first official Food Friday post! Today’s recipe is one of my husbands all time favorites and was originally inspired during our time doing Whole30 back in January. However, it’s seriously morphed since then and is not Whole30 any longer.
Vegetarian (Vegan options) Buffalo “Chicken” Salad!
Prep-Time: 5-10 minutes (depending, I’ll explain below)
Cook-Time: 30 minutes
- Gardein “Chicken” Tenders (we use about half)
- 1 Avocado, sliced in half and chopped into bite size pieces (1/2 avocado per salad)
- Salad mix with cabbage and carrots
- 1 stalk celery, chopped
- 1/8 -1/4 cup Franks Red Hot Sauce
INGREDIENTS (HOMEMADE RANCH):
- 1/2 cup mayo *see notes*
- 4 tablespoons coconut milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp cilantro (dried)
- 1 tsp chives (dried)
- 1/4-1/2 tsp dill
- 1/2 tsp salt
- Juice of 1/2 lime
- You can totally use real fried chicken and make this a true buffalo chicken salad, however, we’re always working to cut meat out of our diet and this makes this recipe a LOT easier.
- I use a mixed bag salad that has carrots and cabbage already in it. You can use whatever greens you like (mixed greens are great too) but I definitely suggest adding some julienned carrots and chopped cabbage in there as well. It adds great flavor and texture to the salad.
- I use Primal Kitchen’s mayo – it is dairy and sugar free and Whole30 compliant. However, you can use regular mayo or veganaise to make this a vegan meal.
- If you haven’t discovered the endless joys of parchment paper I can’t suggest it enough. It makes everything better. I cook the chicken on parchment paper so you don’t have to oil the pan and the clean up is a breeze.
- You can make this a buttermilk ranch by substituting the coconut milk with buttermilk.
- Pre-heat the oven to 430 degrees and cook the “chicken” according to the packaged directions.
- If you’re using this for the first time – I like my “chicken” to be extra crispy so I cook them for 15 minutes, flip and then another 15 minutes.
- While the “chicken” is in the oven, prepare the dressing by whisking all the dressing ingredients together in a bowl.
- Once the dressing is made, place it in the fridge (I like it cold).
- After the “chicken” has finished cooking, remove from the oven and chop.
- I like to chop mine into thirds, but you can really chop it into whatever size you like.
- Place the chopped chicken into a bowl and pour Franks over and mix until well coated.
- Place all ingredients into the bowl (don’t forget the celery with the salad!), top with avocado, homemade Ranch and additional Franks if you’re feeling it.
This is by far one of the easiest meals we make in our household and it manages to feel decadent without being overly heavy. It’s definitely one of those “better bad decisions” meals. It’s super easy to make and super easy to clean and the sugar/dairy free homemade ranch is totally amazing! So this concludes my very first Food Friday post and I hope you guys enjoy it! Remember if you try something I’ve made make sure to comment and let me know! I always love to hear feedback and what someone thinks of my recipes!
Following my not so brief hiatus I’m excited to be bringing y’all a new Recipe and a Read post next week! I’ll be pairing a really fun recipe along with a review for Children of Blood and Bone by Tomi Adeyemi! If you’ve already read the book, let me know your thoughts!