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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 294.8
  • Total Fat: 9.0 g
  • Cholesterol: 25.9 mg
  • Sodium: 1,611.8 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 26.6 g

View full nutritional breakdown of Buffalo Blue Chicken Tenderloin Salad calories by ingredient
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Buffalo Blue Chicken Tenderloin Salad

Submitted by: COPPERHEAD71


For a video demonstration of this recipe, as well as many other great recipes, "like" Colleen's Kitchen on Facebook!
For a video demonstration of this recipe, as well as many other great recipes, "like" Colleen's Kitchen on Facebook!

Number of Servings: 2


    4 chicken breast tenderloins
    1/2 cup skim milk for dredging
    1/2 cup plain bread crumbs for dredging
    1/4 cup Frank's Red Hot Buffalo Wing Sauce
    1 head romaine lettuce, outer leaves removed and discarded, then inner leaves rinsed and torn
    2 stalks celery, diced
    1 small cucumber, peeled and sliced
    1 medium carrot, shredded
    1 cup cherry tomatoes
    4 tbsp lite blue cheese dressing
    2 tbsp skim milk
    2 tbsp reduced fat blue cheese crumbles


Preheat oven to 425. Spray a baking sheet with non-stick cooking spray and set aside. Put 1/2 cup skim milk in a shallow bowl, and the bread crumbs in a separate shallow bowl. Rinse and pat dry the chicken breast tenderloins. Dip them first in the milk then roll them in the bread crumbs until well coated. Lay on the baking sheet. Just before placing in the oven, spray the tops of the chicken tenderloins with a little non-stick cooking spray. Bake for 7 minutes, remove from oven and turn each tenderloin over. Spray again with non-stick cooking spray then return to oven and bake for another 7 minutes. Remove the tenderloins from the oven and preheat the oven to a broil.

Put the buffalo sauce in a shallow bowl, and one at a time dip the tenderloins in the sauce so that they are well coated, then return to the baking sheet. Pour any remaining sauce over the tops of the chicken. Broil for 3 minutes.

For the dressing, in a small bowl whisk together the 4 tbsp of lite blue cheese dressing and 2 tbsp of skim milk until smooth.

In 2 serving bowls, toss together the lettuce, celery, cucumber and tomatoes. Lay 2 tenderloins across the top of each salad. Top with the dressing and 1 tbsp of reduced fat blue cheese on each salad.

Serves 2.

Number of Servings: 2

Recipe submitted by SparkPeople user COPPERHEAD71.

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