To the ladies at Panera: You made our day. And I think you’ll enjoy this Buffalo Chicken and Nacho Salad with My Son’s Homemade Ranch Dressing.
To everyone else, I have to tell you what happened! My son was at Panera the other day and heard the women in the next booth talking about how much they love Cooking with Mamma C. (Oh my gosh!) He wondered if he should say something, but didn’t want to interrupt.
Then, get this — one of the ladies started talking about how the Ranch dressing recipe is so good, she’s made it 10 times already because everybody asks for it. (Wow!) So now my son knew he had to say something. He went over and explained that he couldn’t help but overhear them talking.“That’s my mom’s blog, and that’s my Ranch recipe,” he told them. (I’m melting.)
So they had a nice little chat, and one of the women said she loves my White Chocolate Macadamia and Coconut Mug Cookie and makes it all the time. I’m so happy to hear that!
I usually have no idea if readers tried making a recipe from the blog, and if so, whether they liked it. Whenever I do get an email or a comment to that effect, it makes it all worthwhile. And I assure you, it doesn’t go to my head. No, it goes straight to my heart. I get such satisfaction knowing that I helped bring smiles and good food to your day. So, don’t be shy! I’d love to hear from you.
Now, back to today’s recipe. It’s really easy and fun. You simply place chicken breasts in the slow cooker with some Frank’s RedHot Original, cook them just until they’re done and shred them. Then, you layer your salad with tortilla chips (I like Giant Eagle’s natural ones), some lettuce, chicken, chopped tomatoes, sliced olives, shredded cheddar and whatever else you’d like. Just make sure to top it with some Ranch and a squirt of lime juice, which knocks this meal out of the park. Yum!
(Recipe Source: Slightly adapted from The Sisters’ Cafe)