Today I am feeling thankful for my Lions Club Group. It is so nice for Brett and I to be part of a group that helps support our community! Many of you know that my time is limited, so it is wonderful to be part of a kid friendly group! We had our meeting tonight at Lonzerotti's and Brett and I were able to enjoy the meeting and our son all at once! How awesome is that?!?!
I didn't want to skip a blog tonight and I promised you all a few recipes this week. Well, here is a new recipe I tried on Monday night ... it was quick, simple and yet so delicious. It was the perfect prepared meal for us on our busy Monday night.
"Feeling grateful or appreciative of someone or something in your life actually attracts more of the things that you appreciate and value into your life."
-- Christiane Northrup
Hot N' Spicy Buffalo Chicken Salad
Ready in 25 minutes
Ingredients:
1/4 cup crumbled blue cheese 1/2 cup Ranch-style salad dressing 3 large skinless, boneless chicken breast halves - cut into 1 inch cubes salt and pepper 1 tablespoon vegetable oil | 1 tablespoons butter 1/4 cup Louisiana-style hot sauce 1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning) 2 heads romaine lettuce, chopped |
| 1. | In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper. | |||||||||||||||||
| 2. | Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes. | |||||||||||||||||
| 3. | Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve. (I mixed mine all together at once) |
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