Buffalo Chicken Salad

kaniky
on 8/18/15 10:06 am

RNY on 05/18/15

I've noticed this on several people's menu of the day and am interested in the recipe. Any ideas where I can find it?

Thanks!

I never said it would be easy. I said it would be worth it.
M1: -15, M2: -14, M3: -8, M4 -11, M5 -8, M6 -7, M7 -8, M8 -4

catwoman7
on 8/18/15 10:55 am

RNY on 06/03/15

I just googled it. Here you go:

http://www.foodnetwork.com/recipes/ree-drummond/buffalo-chicken-salad-recipe.html

RNY 06/03/15 by Michael Garren (Madison, WI)

HW: 373 SW: 316 GW: 150 LW: 138 CW: 163

AngryViking
on 8/18/15 11:27 am

RNY on 07/17/14

I make it this way:

1 can chunk chicken breast

2 oz. reduced fat crumbled blue cheese

1/2 packet Hidden Valley Ranch

6 oz. (or one of the small tubs) of plain Greek yogurt

chopped onion/celery

Frank's Red Hot to taste

I eat it with pork rinds or celery sticks and I never get tired of it.

Deanna798
on 8/18/15 11:46 am

RNY on 08/04/15

I've noticed the pork rinds listed on your menu often. This makes me so happy because I'm a real texture person, and like to have a crispy smac****asionally. I also love pork rinds, so I'm excited for when I actually get to the point that I can east them.

Age: 44 | Height: 5' 3" | Starting January 2015: 291 | RNY 8/4/15 with Dr. Arthur Carlin| Goal: 150

Listen to advice and accept discipline, and at the end you will be counted among the wise. ~Proverbs 19:20

msgrammy
on 8/18/15 12:39 pm

Congratulations on your surgery. Had the same one 5/05/2005. You'll start loosing pretty quickly and as the weight comes off you need to begin the life changes liking exercising more - I started with long walks because I live by a park. Be careful with drinking, liquids can be tricky. You'll notice some foods are triggers - the cause distress, it's very individual. I couldn't eat beef for several years after my surgery. I wish you all the best. I'm 10 years in and I still think it was the best thing I ever did for myself.

AngryViking
on 8/19/15 4:46 am

RNY on 07/17/14

I'm a texture person, too, and they take the place of crackers very nicely!

jazzycatz
on 8/19/15 6:52 am - Joppa, MD

RNY on 09/28/10

I'm not trying to rain on anyone's parade, please understand. I don't police what people eat. I would have them on occasion if the fat didn't take me out with my irritable pancreas.

I just wanted to make sure you were aware that the protein you find in pork rinds is not the kind that we absorb. It's skin an a collagen. It's just like drinking those collagen protein shots. You get very little of the actuall protein.

Just bear that in mind when you do your calculations.

kaniky
on 8/18/15 1:09 pm

RNY on 05/18/15

On August 18, 2015 at 11:27 AM Pacific Time, AngryViking wrote:

I make it this way:

1 can chunk chicken breast

2 oz. reduced fat crumbled blue cheese

1/2 packet Hidden Valley Ranch

6 oz. (or one of the small tubs) of plain Greek yogurt

chopped onion/celery

Frank's Red Hot to taste

I eat it with pork rinds or celery sticks and I never get tired of it.

About how much of the Frank's Red Hot do you put in and where do I find this in the grocery store? Thanks!

I never said it would be easy. I said it would be worth it.
M1: -15, M2: -14, M3: -8, M4 -11, M5 -8, M6 -7, M7 -8, M8 -4

cc583
on 8/18/15 3:28 pm - Middletown, CT

VSG on 09/28/16

I buy the Franks Red Hot in bulk at Sam's club but I would think you would find it in the isle with the pickles, ketchup, mustard etc....

5'5" HW: 484, SW: 455,CW: 325

Surgeon, Darren Tishler

AngryViking
on 8/19/15 4:50 am

RNY on 07/17/14

Yeah, that ^^ It's by the ketchup and stuff. I think it's really an individual taste as to how much you put it. I like a good 5 or 6 glugs from the bottle. I forgot to mention that the recipe gives me 4 3.5 oz. servings at 144 cals and 22 gms of protein per.