Monday, July 29, 2013

Don't Be Chicken [Spice Up Your Protein]

I tend to keep a stock of canned chicken and tuna in our pantry for times when I open the fridge to get my perfectly-portioned meal-to-go and realize ...

Freaking Micah! He took my dang lunch!

It's times like these when I might slip a curse word, and then quickly ask for forgiveness and text my hubby, "Oh no, babe, you go ahead. Enjoy it," (as I repeat the verse "a righteous man is not easily offended" in my brain). 


Thankfully, I came up with a friggin' delicious and as usual, quick and easy meal to slap together in about less time than it takes you to instagram your latest manicure.

Buffalo Chicken Salad


Ingredients:

  • 1 can all-white chicken breast (sub tuna if you want)
  • 1 heaping tbsp nonfat, plain greek yogurt (sub light/fat-free mayonnaise)
  • Franks Red Hot sauce (sub buffalo wing sauce or other fave)
  • Water
  • Salad
  • Other tossed veggies


Directions:

  1. Drain water from canned chicken and dump it in a big bowl.
  2. Add yogurt/mayo and lots and lots of Frank's sauce. Mix it all up until it looks like chicken salad. *Actually only add a couple tablespoons of the hot sauce while mixing, and then add more until you reach desired taste.
  3. Toss up a salad on top with veggies, and chop it all up together until chicken and dressing is evenly distributed.
You can also make this 2-ingredient sauce up ahead of time and store it in the fridge for marinades, salad dressings and dips. It's great for chicken, fish, veggies and salads! 

Let me know what you think in the comments below!

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