Monday, May 3, 2010

Buffalo Chicken Salad

Since we didn't use an entire pound of chicken for this meal, I used the leftover chicken for our Chicken Salad sandwiches.

Buffalo Chicken Salad
by Favorite Family Recipes

1 lb chicken
1 bottle Frank's Buffalo Chicken sauce
3 hard boiled eggs, peeled and sliced
avocado, peeled, pitted and sliced
1/2 cup grilled corn kernels (optional)
cheese, shredded
sunflower seeds
ranch or blue cheese dressing (we used honey mustard)

Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes or until chicken is cooked through. Cut chicken into slices and place in a large bowl. Stir in more Buffalo Chicken sauce until chicken is well coated. Shred lettuce and place on plate. Add chicken, egg, avocado, corn, cheese, sunflower seeds and top with dressing.

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