Buffalo Chicken Salad

Buffalo Chicken Salad

2 Hearts Romaine Lettuce, Chopped
1 Cup Shredded Carrots
2 Celery Stalks,Chopped
1/2 Cup Ranch Dressing
1/2 Blue Cheese Crumbles
1-2 Lb Chicken Breast, Boneless/Skinless
1   TBL Olive Oil
1   TBL Butter
1/2 Cup Hot Sauce
Salt and pepper to taste

• In a small bowl combined ranch dressing and blue cheese crumbles, set aside.
• Cut chicken into bite size pieces. Preheat skillet over medium heat, add oil and butter to hot pan add chicken. Season chicken with salt and pepper sear chicken for 2-3 minutes.
• Reduce heat add hot sauce. Cook for an additional 5 minutes or until chicken is cooked through.
• Combined lettuce, carrots, celery and dressing. Toss well , top salad with chicken

Mediterranean Baked Chicken

Mediterranean Baked Chicken 

New Family favorite Mediterranean baked chicken served over a basic risotto 

6-8 Chicken Thighs, skin on

2    Lemon

1    Onion, quartered

1    Cup Calamata Olives, pitted

1    Cup Low-Sodium Chicken Broth

2    TSP. Oregano

2    TSP. Onion Powder

2    TSP. Garlic Powder

2    TSP. Parsley

1/4 TSP. Pepper

1/8 TSP. Salt

2    TBLS. Olive Oil, divided

 

•  In a small bowl combined oregano, onion powder, garlic powder, parsley, salt and pepper, add 1 TBLS of Olive Oil set to the side. Take one lemon and slice into 6-8 thin slices, set to the side.

• Coat the bottom of a baking dish with 1 TBLS Olive oil. Pull the skin away from the chicken slightly, add a slice of lemon between the skin of the chicken. Rub both sides of chicken with seasoning mixture place in baking dish. Zest one lemon over chicken add the juice of the lemon over the chicken. Add onion and olives to baking dish. Add 1 cup of chicken broth to baking dish cover with foil.

• Bake chicken at 400 for 35-40 minutes. Remove foil and turn oven to broil, broil chicken for 5-10 minutes or until slightly brown and crisped on top.