We love salad night, it’s truly a blessing that Josh is a cattle rancher that loves salads. When we’ve overdone the red meat in the past days or when we have hang nails (long story) we always have salad for dinner. This salad was inspired by this amazing dairy free blue cheese recipe that I got from Pixel Sprout, I adapted the recipe a bit to contain meat and more veggies in the salad. Bear with the ingredients list, it’s a bit long. This will serve about 2, I always make too much salad but then you have lunch tomorrow so it’s no loss. The list is only long because of the different components but feel free to mess around with whatever veggies you like in the salad.
2 Chicken Breasts
1-2 large garlic cloves, minced
1 tsp salt
2 TV olive oil
1/4 cup Tapatio
1/4 cup vegan butter; melted (I use soy free earth balance)
2 TB distilled white vinegar
1 tsp soy sauce
BLUE CHEEZE DRESSING
1/2 cup Just Mayo
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper
juice from 1/2 lemon
1/4 tsp tahini
1 TB water; for thinning
1 cup kale; thinly chopped
2 cups leafy green lettuce; roughly chopped
1/4 cup purple cabbage; thinly sliced
5 large broccoli florets; sliced
2 carrots; chopped
1 celery stalk; chopped
1/8 cup sunflower seeds
CHICKEN: Preheat oven to 400°. Mince the garlic and mix with olive oil. Put the chicken breasts into a baking dish and sprinkle with salt on both sides. Cover with olive oil garlic mixture and flip breasts a couple of times to coat both sides evenly. Put into the oven and set the timer for 18 minutes, flip halfway through. Take out when internal temperature reaches 140°, a couple more minutes could be needed depending on the breast size. Let sit for 10 minutes before cutting.
BUFFALO SAUCE: Mix all of the ingredients together. Once the chicken is set slice the breast thinly and place in a bowl. Douse the chicken with buffalo sauce, let sit 10-20 minutes for the sauce to fully soak into the chicken. Agitate the chicken regularly while soaking to make sure all of the chicken gets some yummy buffalo sauce. We’re a Tapatio family but feel free to use your favorite hot sauce in place of this in the recipe.
BLUE CHEEZE DRESSING: Measure the mayonnaise, salt, pepper and tahini with a whisk, While whisking add in the vinegar, lemon juice and water. Feel free to add another TB of water for consistency, it’s up to personal preference.
SALAD: Chop up all the veggies and mix together. Put the buffalo chicken on top of the salad and then top with dressing. If you mix the chicken in the salad it will turn into a gunky mess when trying to store leftovers.
Enjoy this yummy mixture, we ate it up so fast and the blue cheeze seriously tastes real despite lacking any cheese whatsoever. Yum Yum dairy free ❤