Rachael Ray weekly menu planner- meal one

Baked buffalo chicken with blue cheese salad

8 chicken thighs (about 2 pounds)
1 onion cut into 1/3 inch rings
1/3 cup buffalo sauce, plus more for serving
1 TB olive oil
salt and pepper
4 oz container blue cheese crumbles
6 TB sour cream
2 TB fresh lemon juice
2 cup chopped celery
5 oz bag mixed greens

Preheat oven to 400. In a large bowl combine chicken, onion, 1/3 cup buffalo sauce and olive oil; season with salt and pepper. Transfer to a foil lined rimmed baking sheet. Bake, stirring the onion and turning the chicken halfway through, until the onion is softened and browned and the chicken is cooked through, about 35 minutes. Meanwhile, in a salad bowl, whisk together the blue cheese, sour cream and lemon juice; season with salt and pepper. Add the celery and mixed greens and toss. Top the salad with the baked chicken and onion. Serve with more buffalo sauce on the side.

This meal was very simple to prepare, and did not take much time or planning ahead to do.  Which is great for a quick dinner in a pinch, especially if you are craving some hot wings but want something a bit healthier.

Rather than bake it in the oven, I decided to cook mine in a skillet on the stove.  It took a little less time to cook that way.

Mixing the blue cheese, sour cream, lemon juice, salt, pepper and celery.

Voila!! The finished meal!!

It was very tasty, we both liked it.  The rating system we are going to use is 5 stars.  One star being the lowest rating, and five stars the highest.  Both Ron and I gave this meal 4 stars.  We would’ve given it 5 but we felt the blue cheese was a bit overpowering.  It was hard to really taste the other flavors too.  So I think if I use a bit less blue cheese next time, it will be a 5 star meal! 🙂


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