Buffalo Chicken Salad & Oreo Cupcakes
Today is my birthday, so I made exactly what I felt like eating. These are two of my favorite recipes. Buffalo Chicken Salads are just a great easy weeknight meal or a quick lunch you can whip up if someone drops by. I don’t love store-bought cupcakes, but when I bake them, I don’t make them as sweet and I can load the cream cheese frosting with Oreos, which I adore. This is what I’m eating today!! Will you let me know if you make it too?

Buffalo Chicken Salad
Ingredients
- 2 heads romaine lettuce, washed and cut into 1/2 ribbons
- 4 ribs celery, thinly sliced on the bias
- 2 carrots, peeled and shredded
- 1 5- oz container blue cheese crumbles
- 3 cups cooked chicken, from a rotisserie chicken, cooked breasts, or frozen breaded chicken tenders are my personal favorite
Buffalo Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/4 cup pickle juice, I use a sweet, spicy bread & butter pickle
- 3 tbsp buffalo sauce, plus more to taste
- salt and pepper, to taste
Instructions
- To make the dressing, whisk everything in a bowl until smooth. Season with salt and pepper.
- For the salads, divide the lettuce into 4 big bowls. Top with celery, carrots, blue cheese crumbles, and chicken. Drizzle generously with dressing and additional buffalo sauce, if desired.

Oreo Cupcakes
Ingredients
- 2 cups flour
- 3/4 cup cocoa powder, I use Dutch process
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 1/2 cup oil
- 1 cup milk
- 1 cup hot coffee or hot water
- 2 eggs
Oreo Frosting
- 1 1/2 8- oz. packages cream cheese, 12 oz total, softened
- 1 stick unsalted butter, softened
- 3 cups powdered sugar
- pinch salt
- 16 Oreo cookies, ground in food processor
Instructions
- Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder, baking soda, and salt. Add the oil, milk, coffee or water and just barely whisk to loosen things up. Add the eggs and whisk until smooth. Line muffin tins with 24 paper liners and divide the batter evenly into the tins. Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
- To make the frosting, beat the cream cheese, butter, powdered sugar, and salt until light and fluffy. Add the Oreo crumbs and beat to combine. Pipe or spread liberally onto cooled cupcakes.