Back-to-school season is upon us, and the final few weeks of summer are the perfect time to take some time off from your busy summer social schedule and relax into a new routine, especially with football season just around the corner. In the world of the SEC, just as soon as you get used to the quiet, things will pick up steam again.
This high-protein salad is innovative yet reliable and will help get you through the beginning of fall.
material
Buffalo Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
salad
- 8 cups shredded romaine lettuce
- 2 stalks celery, diced
- 2 green onions, thinly sliced
- 1/2 cup thawed frozen corn
- 1/2 cup crumbled blue cheese (optional)
- Chopped coriander (optional)
Ranch Dressing
- 1/4 cup mayonnaise (Sir Kensington’s is my favorite, it doesn’t contain any seed oil)
- Thin out the buttermilk to adjust the consistency (as much as needed to make it dressing-like; use judgement and don’t add too much right away, no more than 1/2 cup).
- 1 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon onion powder
- ½ teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon finely ground pepper
- Lemon juice (1-3 teaspoons depending on your taste)
Instructions
Buffalo Chicken
- Place the chicken breasts and all other marinade ingredients in a resealable freezer bag. Press out the air, seal, and rub the marinade into the chicken. Refrigerate for at least 1 hour, or overnight.
- Preheat grill to 400° F and spray grill with oil. Grill chicken for 6 minutes on each side, then flip and grill for an additional 6 to 8 minutes or until internal temperature reaches 165° F. Let chicken rest for at least 5 minutes before slicing.
Note: You can also air fry them at the same temperature for the same amount of time.
salad
- Place the romaine lettuce on a large plate or bowl. Top with the salad ingredients and sliced buffalo chicken. Serve with or without the dressing.
dressing
- Blend the mayonnaise, Greek yogurt, and buttermilk until smooth. Add the spices and blend until combined. Add the lemon and blend again. Pour into jars and refrigerate until ready to serve.
Note: You can also just put everything in a mason jar and shake well. This dressing will keep in the fridge for up to a week.
