Last week I shared with you Buffalo Chicken Wraps. Today I’m sharing a second way to use the same Buffalo Chicken. That means more mileage out of the same meal prep base, which is ideal when time is of the essence.
To make the chicken: slice 2 lb chicken breast into strips and then marinade overnight in 1/2c Frank’s Buffalo sauce, the juice of 2 fresh limes, 1 tbsp smoked paprika, 1 tbsp garlic powder and 1 tbsp onion powder. Grill the chicken strips.
To make a blue cheese dressing: mix together crumbled blue cheese, a couple of tablespoons of Greek yogourt and some almond milk. Use a fork to mix and add almond milk as needed to get the consistency you like.
Cook up a batch of brown rice.
To assemble the salad: gently warm up the chicken and rice, set over a bed of chopped romaine and top with the blue cheese dressing. Drizzle on top some extra buffalo hot sauce if you’re after a bit of extra zip!
