Wednesday, June 8, 2011

Solo Salads: Buffalo Chicken Tortilla Bowl Salad




This is definitely a Party in a Bowl - perfect for watching the hockey game!

Buffalo Chicken Tortilla Bowl Salad:

1 baked tortilla bowl (June 5 posting)
1/8 tsp cajun spice (optional)

1/2 boneless skinless chicken breast

1 - 1 1/2 cups Romaine or Iceberg Lettuce or Mixed Baby Greens
1 roma or hothouse tomato, seeded & diced (or sliced)
1 celery stalk, sliced lengthwise then thinly crosswise
2 green onions, the white part plus some of the green, sliced thinly crosswise
1/2 tsp olive oil
1 tsp cider vinegar
1 tbsp snipped parsley or chives
dash of salt and pepper

1 1/2 tbsp Blue Cheese, crumbled (approximate - I don't pack it into the
measuring spoon but rather "guess-timate" it so as not to turn it to mush)

Marinade:


2 tbsp plus 1 tbsp Frank's Red-Hot Sauce or hot sauce of your choice, divided.
1 tsp olive oil

Combine 2 tbsp hot sauce with the oil and put in plastic bag or shallow bowl.
Reserve remaining hot sauce for basting the chicken.

Dressing:

2 tbsp sour cream
2 tbsp yogurt
1 tbsp lite mayonnaise
juice of 1 medium lemon wedge (approx.1 tsp)
1 tbsp crumbled Blue Cheese
dash of salt and pepper

Combine dressing ingredients and refrigerate for at least 30 minutes to let the flavours develop.

Preparing the Salad:

Prepare Tortilla Bowl (method in June 5 posting), sprinkling then brushing with
cajun spice (June 5 posting) prior to baking, if desired.

Either defrost the chicken in the marinade, or marinate fresh chicken for at least 1/2 hour.
Bake at 400 F for 1/2 hour, basting with 1 tbsp more hot sauce after 20 minutes.  
(I cook mine on a rack above a roasting pan in the toaster oven, as it saves my place
from getting too hot in the warm weather).

Remove and let cool for at least 20 minutes then slice crosswise into 1/2" slices.

Combine the celery, green onion, tomato and herbs in a bowl and toss with the olive oil
and vinegar.  Season with salt & pepper. 

Assembling the Salad:

In the Tortilla Bowl, first put the lettuce or greens, then the celery/onion/tomato/herb mixture.

Arrange the chicken over the top, sprinkle with the 1 1/2 tbsp Blue Cheese, and top with the dressing.

Garnish with more parsley or chives.

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