Mr. Meena loves all things buffalo. This makes cooking easy, because when all else fails I can just combine buffalo sauce and shredded chicken and he is happy. But it gets even better because cilantro and buffalo sauce are a match made in food heaven.
If you are super organized and prepared, you can probably use some of the shredded chicken in your freezer. I used to live that life, before I gave up my crockpot (sigh) and freezer space to move to Germany. So if you are like me, simmer some chicken for several hours in broth until you can shred it. Or defrost your chicken and make me jealous.
Protip: Use a hand mixer to shred chicken in less than ten seconds. It will change your life.
You can eat this stuff straight up, or chill it and serve it on buns, hun.
Cilantro Buffalo Chicken Salad:
Ingredients
- ¼ cup mayo
- ¼ cup plain yogurt (you can do 1 cup yogurt and no mayo instead)
- ½ cup Texas Pete buffalo sauce
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 lb. shredded cooked chicken
- 4 celery stalks, finely chopped
- 1 bell pepper, diced
- 1 tomato, diced
- 1 can southwest corn, drained and rinsed
- ½ cup cilantro, minced
Instructions
- Put the yogurt, mayo, buffalo sauce, garlic powder, and pepper in a bowl and mix it up real good.
- Add in the chicken, veggies, and cilantro. Mix it again.
- Chill for at least an hour. It tastes great alone or served on rolls with bacon!
Adapted from The Novice Chef.
