Dinner ruts. We all have them. I know the recipe I’m about to share isn’t groundbreaking but it’s pretty healthy, doesn’t require getting pots or pans dirty, and yet tastes so good like it’s unhealthy (cue the memory of those fried buffalo salads you got at Chili’s in high school).
Grocery Shopping List:
Produce Section (Organic if you can): Lettuce, Tomato, Cucumber, Mini Bell Peppers, Red Onion, Avocado
Deli: Classic Oven Roasted Rotisserie Chicken (You can make this shortcut even shorter by buying already cooked, grilled, and sliced chicken breast with no antibiotics or hormones. I have done this at Trader Joe’s)
Condiment Aisle: Buffalo Sauce & Ranch Dressing (Frank’s is the best, but a healthy alternative is Tessamaes Buffalo Sauce, also really good)
Dairy: Blue Cheese Crumbles
Get out a large cutting board and chop up your vegetables. Place in a large salad bowl. I had a mighty cute helper that insisted on planting a kiss before this step in the prep work.
If you have a rotisserie chicken go ahead and cube meat. I put some aside for my toddlers and placed the remainder in a bowl and covered in buffalo sauce.
Warm buffalo chicken mixture in microwave and pour on salad.
Drizzle ranch dressing over the top. I also drizzled more buffalo because the adults don’t mind some spice over here in our household.
If you have children: Serve chicken with cubed avocado and sweet potato tots (we always keep the Angie’s Sweet Potato tots in our freezer for nights like these).
UPDATE: Thanks to a Facebook comment that I replied to I felt I should share the most foolproof way to bake the tots: It says to go in and flip them all halfway through I believe but I’ve found that using a non stick, hollow baking sheet sprayed with coconut oil results in an easy bake method. You can pop them in oven and bring out once timer goes off with no burning 🙂
There you have it! A super simple but packed with a lot of flavor weeknight meal for the family!