What’s For Dinner: Buffalo Chicken, Avocado Salsa, and Cucumber Slices

Hands down, this is my husband’s favorite meal. And it’s healthy. He enjoyed the various textures and temperatures of this dish.


Buffalo Chicken

  • 8 boneless skinless chicken breasts (can use thighs—keep in mind that in recipe land “1 breast” is usually about 4 ounces. So sometimes one chicken breast is actually two. Just cut it in half length-wise down the side. )
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 3 ounces cream cheese , softened
  • 1/2 cup ranch dressing
  • 1/4 cup frank’s hot sauce (we don’t have Frank’s here so I used Louisiana Hot Sauce)
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese

Here is the original recipe. The only thing I changed was the way I cooked it. Instead of baking it, I used my electric skillet. Worked out great!

  1. Preheat electric skillet to 350°F.
  2. Season chicken with salt and pepper.
  3. Sauté in oil til browned.
  4. Beat the cream cheese with a hand mixer until very smooth, then beat in Ranch dressing and hot sauce. (This is the only way to avoid small lumps of cream cheese). Stir in shredded cheese.
  5. Spread over chicken.
  6. Cook chicken at 350°F for approximately 20-25 minutes.


Avocado Salsa

  • 1 cup chopped plum tomato (about 2)
  • 2 tablespoons finely chopped onion
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 avocado, peeled and finely chopped

Recipe is found here. It’s served with a Cilantro-Lime Chicken. Yummy!

Directions: Cut everything up, and toss it! I also added about 1 Tblspn of olive oil over the mix. The only advice I have is that you might want to double this. My husband ate the whole thing by himself. Which is fine. I don’t like avocadoes or tomatoes.


Cucumber Slices

  • Just take two cucumbers, slice them, and salt and pepper them.

Dinner is served! Make sure to bless your food.


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