And good news…This makes a great meal – fresh or frozen! Be sure to check out my freezer meal post here for more great tips on making freezer meals.
Buffalo Chicken
- 2 t. paprika
- 2 t. chili powder
- 6 chicken breasts
- 1 T olive oil
- ½ c. hot pepper sauce
In a small bowl, combine paprika and chili powder. Then sprinkle spice blend over chicken breasts. Lightly coat a large skillet with cooking spray and place over medium-low heat. Place chicken breasts in skillet; cook for 6 minutes. Turn and cook until no longer pink in the center, about 6 more minutes. Place a large saucepan over low heat. Add olive oil and heat for 1 minute. Stir in hot pepper sauce. (If using as a freezer meal, now place chicken breasts in freezer bag, and sauce in another, then freeze. Thaw and reheat chicken in oven, on skillet, or on grill if desired. Heat sauce and coat the chicken.) If eating immediately, then serve in whole wheat bun, thin bun, or on lettuce. Can add tomatoes, onion, blue cheese dip as dressing, if desired. Serve carrots and celery sticks with dip if desired.
Buffalo Chicken Salad
- Shredded chicken mixed with Sauce
- Craisins
- Light blue cheese
- Green onions
- Blue Cheese Dip for Dressing
Blue Cheese Dip (Make fresh day of serving)
- ¾ c. fat free sour cream
- ¼ c. reduced fat blue cheese, crumbled
- 2 sliced green onions
- Combine all ingredients and serve with carrot and celery sticks.
This looks very tasty. I’m wondering if I could shred the chicken after cooking in the skillet and then freezing it in the sauce. Does the sauce and chicken really need to be separated while frozen? I’m thinking I would thaw and heat the chicken then serve with the other salad ingredients and some fresh blue cheese dressing.
Great question, Rachel! Shredding the chicken and mixing with the sauce wouldn’t be a problem. Just go light on the sauce until you taste it for the first time. It can get pretty spicy, and I would hate to have you add too much and not be able to tolerate it when you thaw and serve it!