0 0
Light Buffalo Chicken Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 tablespoons nonfat plain yogurt
2 tablespoons low-fat buttermilk
1 tablespoon reduced-fat mayonnaise
1/2 tablespoon white vinegar
1/4 teaspoon sugar
2 - 3 tablespoons crumbled blue cheese (about an ounce)
fresh ground pepper
1 1/2 tablespoons hot sauce
2 teaspoons canola oil
2 (8 ounce) boneless skinless chicken breasts
2 romaine lettuce hearts, cut into 1-inch strips (about 8 cups)
3 celery ribs, sliced

Nutritional information

507.5
Calories
131 g
Calories From Fat
14.6 g
Total Fat
3.4 g
Saturated Fat
141.4 mg
Cholesterol
775.1 mg
Sodium
32.8 g
Carbs
16.2 g
Dietary Fiber
14.6 g
Sugars
64.6 g
Protein
552g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Light Buffalo Chicken Salad

Features:
    Cuisine:

    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.

    • 60 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    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!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Darcy Hendrix

    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Everyday Food Lemon And Olive Chicken
    previous
    Everyday Food Lemon And Olive Chicken
    Featured Image
    next
    Shrimp Teriyaki
    Everyday Food Lemon And Olive Chicken
    previous
    Everyday Food Lemon And Olive Chicken
    Featured Image
    next
    Shrimp Teriyaki

    Add Your Comment

    twelve + 3 =