I’ve recently been craving Buffalo Chicken and summertime means salads right? So i found the best of both worlds and it was as delicious as I’d hoped. The recipe was adapted from this recipe I found on Pinterest. I decided not to add quinoa (though it would have been good with it too!) and I didn’t use quite as much hot sauce, probably 1/2 cup instead of 3/4. And to top it all off I used Organic Ranch from Trader Joe’s!
- 2 boneless skinless chicken breasts, cooked & shredded
- 1/2 cup franks red hot sauce
- 2 oz. cream cheese, softened
- 4 cups of chopped green leaf lettuce
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- 1/3 cup sliced red onion
- 1/2 cup cooked corn
- Drizzle ranch dressing
- 1/4 cup diced fresh cilantro (optional)
C'est le Brie 