Buffalo Chicken Salad

photo courtesy of arimoore on flickr

Who doesn't love chicken wings and beer? In our town, we actually have a 'Wing-Off' where the local merchants set up booths in our community centre, fiercely competing to show who has the best wings this side of the GTA. There's nothing fancy (and somewhat off-putting) about eating plates full of wings in the same room teens and sweaty hockey players party. Who knows what's landed on those floors over the years? If only that room could talk (on second thought, some things you don't want to know).

Despite the ambiance and heaps of little bird carcasses mounting higher as the night progresses, I love this tasting ritual. Can't say I have a favourite among the vendors; I guess I'm still missing Ajax's Rack 'em Up wings. Alas, they closed down and I have yet to find a wing to match my expectations.

I even remember when I was first introduced to dipping said wings in blue cheese dressing: Burlington circa 1983 at Houlahan's. Good Stuff.

But who can dine on wings every night and not suffer the consequences? So I held true to these flavours and let them take form of a salad. If you like wings, you'll appreciate this one.


photo courtesy of nadi0 on flickr

Buffalo Chicken Salad

1/4 cup Crumbled Blue Cheese (or more if you like)
1/2 cup Low Fat Ranch Dressing
3 large skinless, boneless chicken breasts - cut in 1" cubes
Salt and Pepper
1 Tbsp. Olive Oil
1/4 cup Red Hot Sauce (or more if you like it spicy)
1 package salad dressing mix (such as country herb or ranch)
2 Heads Romaine Lettuce
Croutons

In a small bowl, combine blue cheese and ranch dressing. Set aside. Season cubed chicken with salt and pepper. Heat skillet over high heat. Add olive oil. Once oil is heated, add chicken cubes and cook to brown evenly; about 3-5 minutes. Reduce heat to low. Add hot sauce and salad dressing mix. Simmer until chicken is cooked through.

Toss together romaine, chicken cubes and ranch dressing mixture in large bowl. Add croutons. Serve with garlic bread and you've got yourself some pub and grub!

Spinach Salad

photo by Grundlepuck on flickr

For those of you checking in for the first time in 2010, Happy New Year! The Green household had a wonderful holiday break but, as usual, a little too much indulging on my part. From Christmas baking, chocolate fountains, Mom's turkey stuffing and the like, I am vowing to get back on track and start the New Year off in a good way.

So I will leave you with my all-time favourite salad. I usually make this for lunch during the week since the ingredients are at the ready and can be tossed together quickly. Also, apple cider vinegar has lots of benefits for weight loss and detoxification; a feel-good ingredient that subsides the festive guilt a little (just a little!). Check out more info on apple cider vinegar in this blog's 'A La Mode' sidebar.

Tracey's Quick and Easy Spinach Salad

Couple handfuls of baby spinach (prewashed; sold in containers)
Handful of Grape Tomatoes
Couple teaspoons of Pine Nuts or Walnuts
1 *Avocado; sliced
1 teaspoon apple cider vinegar
1 teaspoon virgin olive oil
Crumbled blue cheese or feta cheese
Cracked black pepper

Toss everything together into one big, tasty salad!

*Although fattening, avocados are high in lipoprotein, or "good fat". This lowers the risk of heart disease. They are also high in beta-sitosterol, a natural substance that lowers blood cholesterol levels.

popeye photo by kittymiawww on flickr

Roasted Vegetable Salad

photo courtesy of vrog in bristol

I figure everyone may need a vegetable fix after Hallowe'en. This grilled salad is so tasty and it calls for little oil so very low in fat! It's very similar to Spanky's Couscous Salad but without the couscous (if you're looking to cut out carbs). Enjoy!

Roasted Vegetable Salad

Red, Yellow, Orange Peppers; cut into chunks
Mushrooms; sliced
Onions; cut into chunks
Greek Seasoning
Vegetable Seasoning
Olive oil
Feta Cheese
Sliced Kalamata Olives
Sundried Tomatoes; stored in oil

Toss peppers, mushrooms and onions with generous sprinkling of both seasonings and drizzled olive oil. Toss to coat

Place all veggies in grilling basket on the BBQ until cooked as you like. (I like mine tender-crisp and a little charred).

Place roasted veggies in large bowl and toss with remaining ingredients while still warm.