How To Make Buffalo Chicken Salad
This buffalo chicken salad has that distinct smoky and spicy flavor with a little bit of sweetness from the buffalo dressing. Try it for the holidays!
Serves:
Ingredients
For Salad:
- 2boneless, skinless chicken breasts,8-ounce
- salt and pepper
- 2tbspolive oil
- 3tbspcayenne hot sauce
- 8cupsRomaine lettuce,roughly-chopped
- 2celery stalks,thinly sliced
- 2scallions,thinly sliced
- 1avocado,diced
- blue cheese,crumbled
For Greek Yogurt Blue Cheese Dressing:
- ½cupplain greek yogurt
- ½cupcrumbled blue cheese
- 1clovegarlic,finely minced
- 1tbspred wine vinegar
- 1tbsplemon juice
- pinch each of cayenne pepper,salt and black pepper
- a tablespoon or two of milk to thin the dressing,optional, if needed
Instructions
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Place chicken breasts between two pieces of plastic wrap and use a meat mallet to pound to even thickness, about ½-inch thick. Season on both sides with salt and pepper.
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Heat oil in a large saute pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side or until cooked through and no longer pink inside.
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Remove from heat and transfer chicken to a plate to rest for at least 5 minutes. Cut into strips or bite-sized pieces, then toss chicken with your desired amount of buffalo sauce.
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Meanwhile, toss together lettuce, celery, scallions and avocado with the Greek Yogurt Blue Cheese Dressing until combined. Serve topped with the buffalo chicken.
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Whisk all ingredients together until combined. Stir in a little extra milk if needed to thin.
Nutrition
- Calories: 432.09kcal
- Fat: 25.37g
- Saturated Fat: 7.46g
- Trans Fat: 0.01g
- Monounsaturated Fat: 12.26g
- Polyunsaturated Fat: 2.58g
- Carbohydrates: 12.36g
- Fiber: 6.25g
- Sugar: 4.18g
- Protein: 40.00g
- Cholesterol: 118.22mg
- Sodium: 936.13mg
- Calcium: 195.74mg
- Potassium: 1107.81mg
- Iron: 2.15mg
- Vitamin A: 474.81µg
- Vitamin C: 20.54mg
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