Buffalo Chicken Thighs
Blue Cheese Salad and Toasted Baguette
- 3 Tbsp butter
- 1½ lb boneless, skinless chicken thighs
- 1 cup buffalo sauce
- 3 green onions, thinly sliced
- ½ cup Ranch dressing
- Melt butter in a large skillet over medium-high heat. Add chicken; cook 5 to 6 minutes per side or until done.
- Add buffalo sauce to skillet, turning to coat chicken; cook 3 minutes or until thoroughly heated. Sprinkle with onions, and serve with dressing.
- 8 oz French baguette
- 2 Tbsp olive oil
- 6 cups chopped romaine lettuce
- 3 Roma tomatoes, sliced
- ½ cup crumbled blue cheese
- ⅓ cup olive oil vinaigrette
- Preheat broiler. Cut baguette in half lengthwise; place on a baking sheet. Drizzle with oil. Broil 2 to 3 minutes or until toasted.
- Meanwhile, toss together lettuce, tomatoes, cheese, and vinaigrette in a large bowl.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
18 |
13 |
31 |
| Sat. Fat (g) |
6 |
4 |
10 |
| Protein (g) |
23 |
7 |
30 |
| Carb (g) |
18 |
24 |
42 |
| Fiber (g) |
1 |
2 |
3 |
