Buffalo Chicken Salad

Back before we had a baby, we used to love to go out for happy hour. We always liked being out in the early evening, and getting home before people started flooding into New York City for their big night out. (we both got "staying out all night" out of our systems back in our single days) We liked to order some buffalo wings with blue cheese dressing, and sometimes we'd get enough to make those our dinner.

These days we aren't making it to happy hour, so we brought the happy hour to us... or at least the buffalo sauce. Tonight we enjoyed a Buffalo Chicken Salad - if I add the word salad to it, it makes me feel like it is a reasonable dinner.

We used chicken legs and thighs to make it more substantial. We accompanied the chicken with the traditional celery and carrot sticks, plus some salad with a generous dollop of blue cheese dressing.

Baked Buffalo Chicken Legs and Thighs
Coconut oil
Chicken Legs
Chicken Thighs
1/2 C Hot Sauce (we used Frank's Red Hot)
1/3 C Butter

Preheat the oven to 400 degrees. Grease a baking sheet with coconut oil. Place the chicken on the baking sheet. Bake for 45 minutes (or until the chicken is done). Melt the butter and combine with the hot sauce. Toss the chicken in the sauce. Reserve the extra sauce for dipping.

Blue Cheese Dressing
1/4 C Mayonnaise
1/4 C Yogurt
1/4 C Blue Cheese
generous squeeze of lemon (1 T)
dash of cayenne

Mix all of the ingredients and chill.

This post is part of Fight Back Friday, The Foodie Friday Cafe, Friday Food, I'm Lovin' It, Food on Fridays, and Frugal Friday.

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