BUFFALO CHICKEN SALAD RECIPE
Ingredients
- 16 oz skinless, boneless chicken breasts
- 4 cups baby romaine leaves
- 2 tbsp celery leaves - (finely chopped)
- ½ of a red onion - (sliced)
- ½ cup cherry tomatoes - (halved)
- 1 tbsp light butter
- ½ cup light ranch salad dressing
- 3 tbsp Frank’s Red Hot Sauce
- ¼ cup reduced fat blue cheese crumbles
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Slice chicken into thin strips, and season with salt, pepper and paprika.
- Melt butter in a large, nonstick skillet over medium high heat.
- Place chicken in skillet, top with 1 tbsp of hot sauce and celery leaves, and sauté until cooked through and browned, about 8-10 minutes.
- In a large bowl, toss together baby romaine, onions and tomatoes.
- In a small bowl, combine ranch dressing and remaining hot sauce (more or less to taste).
- Divide greens mixture evenly into 4 bowls, and top with chicken (divide evenly amongst the 4 bowls).
- Drizzle ranch and hot sauce dressing over salads, and top each salad with 1 tbsp blue cheese crumbles.
Notes
Entire recipe makes 4 servings
Serving size is 1 salad
Nutrition
Calories: 261 kcal (13%)Carbohydrates: 7.6 g (3%)Protein: 26.9 g (54%)Fat: 13.1 g (20%)Saturated Fat: 3.1 g (19%)Cholesterol: 86 mg (29%)Sodium: 779 mg (34%)Potassium: 516 mg (15%)Fiber: 1.8 g (8%)Sugar: 3.3 g (4%)Calcium: 60 mg (6%)Iron: 1.8 mg (10%)