Buffalo Chicken Salad
2 cups of cooked shredded chicken breast (rotisserie chicken works well) 4 tbsp buffalo style sauce or tabasco 1.5 tbsp The Shoreline Vine Butter Infused Olive Oil 5-6 cups of romaine lettuce (or any lettuce of your choice), chopped 1 yellow pepper, diced 1 jalapeño, seeds removed, sliced 1 cup cherry tomatoes, halved 1 cup cooked black beans, rinse and drained 1/4 cup shredded Mexican cheese blend 1 tbsp The Shoreline Vine Extra Virgin Olive Oil Juice of 2 fresh limes 1-2 garlic cloves, minced 1 tbsp The Shoreline Vine Lime or Balsamico Bianco White Balsamic Vinegar Fresh cilantro for garnish
In a small saucepan warm up together the buffalo (tabasco) sauce and butter infused olive oil for approximately 2 minutes. Pour over the shredded chicken in a medium size mixing bowl. Stir well to combine. In a large serving bowl add the lettuce. Top with the buffalo chicken mix, cherry tomatoes, peppers, black beans, cheese and jalapeño slices. Whisk together the olive oil, lime juice, garlic and vinegar. Add sea salt and pepper to taste, if desired. Pour over the salad and top with cilantro. Toss to combine and serve!