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  • Megan

buffalo chicken tacos with crunchy slaw and cara cara orange salad

Updated: Jul 4


shredded buffalo chicken tacos with crunchy cabbage slaw and cara cara orange salad

This has become my go-to Super Bowl Sunday meal. In the days leading up to SBS, I can rarely tell you which teams are playing or the names of the players doing the playing; but I am usually thinking a lot about what I’ll be eating. 


For this meal, I give some chicken an eight-hour soak in hot sauce and butter, then shred it up so every forkful holds a sea of sauce. Then I toss cabbage, celery, and red onion with mayo and apple cider vinegar for a creamy, crunchy slaw. Finally, I slice up the light pink and subtly sweet flesh of a cara cara orange or two, give it a honey lime bath, and top it with feta, pistachios, and mint.


I like the idea of pairing something a bit drippy, buttery, and indulgent like buffalo chicken with a beautifully plated, refreshing palate cleanser like the cara cara orange salad. When you’ve been granted permission to snack all evening, why not have some fun with it?




Buffalo Chicken

In a slow cooker, combine:

1 pound boneless skinless chicken breasts (salt and pepper both sides)

optional spices of your choice (I used about 1/4 tsp each of garlic powder, cumin, onion powder, paprika)

4 tablespoons butter

2/3 cup Franks Red Hot sauce


Select the longest cook time possible. When the time is up, use two forks to shred the chicken. Stir everything to distribute the juices, then let it sit in the warm cooker for 10–15 minutes before serving.


Crunchy Slaw

In a bowl, whisk together:

1/4 cup mayo

2 tablespoons apple cider vinegar

Sprinkling of salt and pepper


Then mix in:

2 cups chopped red cabbage

1/2 cup chopped celery

1/4 cup thinly sliced red onion


Cara Cara Salad with Honey Lime Dressing

Carefully cut the peel and pith off the orange(s), then slice into bite-size pieces and arrange them on a plate.


In a small bowl, whisk together the dressing; for every orange you use, use 1/2 teaspoon lime juice and 1/4 teaspoon honey; also squeeze any extra orange juice left on the peel.


Pour the dressing over the oranges, then top with crumbled feta, crushed pistachios, and a garnish of mint.

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