Monday, October 27, 2014

Buffalo Chicken Salad

This past weekend we went to the Zoo Boo at the Detroit Zoo. The path of the zoo is lined with jack-o-laterns, there are cool displays of favorite characters made out of pumpkins/squash and there are candy stops along the way. It is perfect for someone her age who would like trick-or-treating, but going from house to house might be a little far. It was fun to spend Friday night with my little giraffe.  

My sister got me a new lunch container that reminded me of a bento box. It has cool compartments that seal tightly so nothing leaks. I put this chicken salad in with carrots, cucumbers, avocado, and more dressing for dipping. The perfect lunch. 

It looks like this when it is all closed up... it even came with a fork!

I don't love celery, and by that I mean I hate it, but celery or green peppers dipped in this dressing would probably be awesome. You could even replace the carrots with celery in the recipe. Rotisserie chicken makes this way easier, it's even easier to shred when it's still warm, just FYI. :) You could bake and shred chicken too if you don't plan on getting a rotisserie chicken. 

Buffalo Chicken Salad

- 1 Rotisserie Chicken, shredded
- 2/3 Cup Avocado Oil
- 1 Egg
- 1.5 tsp Dijon Mustard
- 1 tsp Lemon Juice
- Pinch of Pepper and Salt
- 1/4 Cup Hot Sauce (I used Frank's)
- 1-2 Carrots, diced
- 1/4 Cup Red Onion, finely chopped

1. Shred the chicken. Put the red onion in cold water until you are ready to mix it- this mellows out the flavor.
2. Combine the avocado oil through salt and pepper in bowl or mason jar. Using an immersion blender or your very strong arm- mix the ingredients until a mayo-type consistency is formed. Some recipes call for you to add the oil slowly but I have never had this fail by adding everything and mixing on high. :) Lazy.

3. Add the hot sauce and mix with a spoon. Add the carrots (or celery) and red onion to the chicken. Pour about half of the sauce over the chicken and mix. Add more sauce if necessary. Chill and enjoy!

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