Buffalo Chicken Salad

In our family, spending quality time together is a top priority.  Due to the busyness of schedule on weekdays, we look forward to the weekends when we can bond and relax, and most of the time we tend to travel out of town. We love exploring new places. And being the foodies that we are, we love exploring new foods, too- that means dieting is not an option ...so on weekdays we try to eat a much healthier food, and this recipe is one of them!

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing (we use organic Ranch dressing since my hubby is not a big fan of blue cheese)

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Yield: 4 servings

Recipe Courtesy: Ellie Krieger, Foodnetwork

Crispy Buffalo Wings

In our household eating healthy is a priority.  These chicken wings taste finger-licken' delish, minus the fat...well, most of it.  Yes, it's crispy and yummy just like the deep-fried version.  But the good thing about it, it's steamed and baked to perfection!  Hubby and little Sweetpea always beg me to make these....how can I say NO, when I love them myself!


Ingredients

5 pounds chicken wings, tips removed, drumettes and flats separated
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small clove garlic, minced
1/4 cup hot pepper sauce (I use Frank's)


In a medium bowl, mix butter, cayenne pepper, black pepper, salt and garlic.  Let stand for 5 minutes.  Whisk in hot sauce; keep warm.

This is a very crucial step to get that crunchy, deep-fried texture:
Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to boil.  Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.  Remove the wings from the basket and carefully pat dry.  Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat oven to 425 degrees F.

Replace the paper towels with parchment paper.  Roast on the middle rack of the oven for 20 minutes.  Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

Remove the wings from the oven and transfer to the bowl and toss with the sauce.  Serve immediately.



Recipe adaptations:

Hot Sauce:  Yahoo! Food
Preparation: Food Network, Alton Brown