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Buffalo Chicken Salad

Buffalo Chicken Salad

Buffalo Chicken Salad * 2 1/2 lb boneless skinless chicken breasts or thighs (cooked) * 8 oz cream cheese (softened to room temperature) * 1/4 cup Kewpie mayo * 1/4 cup Frank's RedHot sauce * 3 celery stalks * 1 shallot * 4 garlic cloves * 1 cup dill pickle slices (for serving)

By Lindsay
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Paloma Frosé

Paloma Frosé

Paloma Frosé * 15 oz Sauvignon Blanc * 10 oz grapefruit juice * 1 grapefruit (zested) * Himalayan pink salt (optional) * 2 tbsp agave 1. Freeze. Pour the sauvignon blanc and grapefruit juice into ice cube trays and freeze for at least 8 hours or overnight. 2. Prep your fruit and glasses. Zest your

By Lindsay
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