Ingredients
-
-
2
-
2
-
1
-
1/2
-
1/4
-
2 - 3
-
-
-
1 1/2
-
2
-
2
-
-
2
-
3
Directions
Light Buffalo Chicken Salad, Light, and very yummy! Slightly adapted from an Ellie Krieger recipe from Healthy Appetite on the Food Network , This made for a terrific lunch salad I made the dressing using Greek yogurt so skipped draining it The dressing was wonderfully chunky and full on blue cheese flavor which is a good thing! I marinated the chicken (on skewers) for most of the day and then grilled them on a contact grill Next time I’ll chop the veggies smaller for personal preference, but other than that make no changes , Healthy goodness I really loved the flavor combinations in this healthy dinner salad The hot sauce (used Frank’s) played nicely off of the creamy/cool salad dressing used feta instead of blue cheese (due to an allery) Delicious, easy and healthy Love it!
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Steps
|
1
Done
|
Fold One Sheet of Paper Towel Into Quarters and Place on a Small Plate. Spoon Yogurt Onto Paper Towel and Refrigerate For About 20 Minutes. This Will Allow It to Drain and Thicken. |
|
2
Done
|
Whisk Buttermilk, Thickened Yogurt and Mayonnaise Until Smooth. Add Vinegar and Sugar and Combine Well. Stir in Blue Cheese and Pepper, to Taste. |
|
3
Done
|
Combine Hot Sauce and Oil. Add Chicken and Coat Well. Barbecue Chicken Until Cooked Through. Cut Chicken Into Bite Size Pieces For the Salad. |
|
4
Done
|
Place Salad Ingredients on Plates. Top With Dressing and Chicken. Serve With Extra Hot Sauce, If Desired. |
