October 27th, 2018!
We set a date and we are fully engulfed in wedding planning. We joined Golds Gym and have so far been really great about going and holding each other accountable. It’s what happens outside of the gym that we have always struggled to control. We both are major foodies and enjoy spending time together around food. Luckily, we are in agreement that we have to change our lifestyles, not only for the wedding, but for our future. Zaxby’s buffalo blue “zalad” is our go-to grab on the way home meal. The calories sneak up on you though even though it’s a salad. I decided to make my own version of this and honestly it tastes exactly like it! We cheated a little and used a regular version of blue cheese dressing because that’s what was in our fridge, but next time we will definitely substitute for a healthier version. This recipe is simple, my kind of recipe!
I used raw spinach only because our romaine lettuce had started to turn. I sprinkled a little blue cheese crumbles, tomato, shredded carrot, and we did add some crunchy onions but next time we will omit these to cut the calories a little. The only part of the meal that took effort or time was the buffalo chicken. I’m posting this below…
2 chicken breasts (fat cut away) sliced into tenders. I came up with 6 strips.
Franks Redhot Buffalo Sauce
Whole wheat breadcrumbs
Salt & Pepper
Set the oven to 425 degrees and line a baking sheet with parchment paper. Beat eggs and add breadcrumbs and seasonings to another bowl. Coat chicken strip in egg then breadcrumbs and line on the baking sheet. Bake for 20 minutes. Let cool once fully cooked and then drench in Franks and cut into nuggets. Then add to salad and ta-da!