A New Favorite Lunch Recipe
Cheesy Buffalo Chicken Tartine with Strawberry, Cucumber & Spinach Salad
I’ll start with the obvious—buffalo chicken is not new or revolutionary. In my world, though, it’s a very new addition. I didn’t grow up eating it, and as an adult I avoided it most of my life because I detest blue cheese, an ingredient it’s often paired with.
My first foray into buffalo anything was while developing recipes for Patricia Heaton’s cookbook a few years back, when I created a recipe for buffalo cauliflower bites. I was hooked, and it became an instant favorite with the kids.
Flash forward to starting at Marley Spoon five years ago. America, it turns out, loves buffalo everything, especially customers of our Dinnerly brand, so a few more saucy buffalo recipes worked their way into my assignments.
A seed had been planted, and when tasked with what to make for a fast lunch a couple of weeks ago, I found myself making this cheesy buffalo chicken tartine using some of the shredded chicken I had in the fridge. It’s since made an appearance on my lunch menu three times. It could easily be dinner, too.
The side salad tempers the heat from the buffalo sauce. If you don’t have strawberries, some blackberries or even raspberries would be nice. If adding fresh berries to a salad feels odd, you can also mash them with a fork, and incorporate them as part of the dressing. —xo, j.