I hope y’all had a great Easter! I’m still full from all the glorious food we had yesterday – ham, potatoes, salads, you know… the really good stuff. Today, I’m sure I’ll be making egg salad with bacon for lunch and I’ve already scarfed down my fair share plus a little of ham and gruyere quiche. I just absolutely love that stuff! Today though, I decided to make it in a crust. I know. I just couldn’t contain my wild side. HA!
But okay, enough about what I’ve been eating for Easter. I want to show you what we ate the other day while we were camping! Are you ready?
I think I may have mentioned a time or two how much my husband loves the flavor of buffalo sauce with chicken or even his shrimp sometimes. The other day while we were camping, I decided I’d change up our lunch menu just a touch and make a quick Buffalo Chicken Salad. Who says you have to eat sandwiches and hot dogs while camping?!
I pulled chicken tenderloins out, used half of the buffalo sauce as a marinade to make sure there was a deep buffalo flavor in the chicken and let the chicken just hang out in the refrigerator overnight and the next morning. Then, as we came back to the RV for lunch, I quickly cooked them in a skillet and then dipped them in the other half of the buffalo sauce to finish them off.
I wish you could have seen his face when in about 20 minutes I came out with these salads!
I think it was a keeper.
Serve with your favorite buttermilk, ranch or bleu cheese dressing or do what I do – mix a little bit of buffalo sauce into your ranch dressing and then you won’t go back to regular ole ranch dressing on your buffalo chicken salad ever again. Ever.
Here’s how I made it.
Hope you enjoy this as much as we did!
Note: If you don’t have time to marinate your chicken tenders overnight, you’ll still get plenty of flavor from pouring the buffalo sauce over your chicken tenders as they finish cooking in the skillet. I would recommend cooking them a bit longer in the sauce if you did not marinate them though.Pin It