Buffalo Chicken Salad with Buttermilk Dressing (5pts)
- Number of Servings: 6
Ingredients
* Chicken Breast, no skin, 2 breast, bone and skin removed (remove) * Kraft Barbecue Sauce Original, .5 tbsp (remove) * Garlic, 2 cloves (remove) * Buttermilk, lowfat, .5 cup (remove) * Kraft Mayo Fat Free Mayonnaise Salad Dressing, 2 tbsp (remove) * Cider Vinegar, .5 tbsp (remove) * Salt, .25 tsp (remove) * Pepper, black, .25 tsp (remove) * Romaine Lettuce (salad), 4 cup, shredded (remove) * Carrots, raw, 1 cup, chopped (remove) * Celery, raw, 2 stalk, small (5" long) (remove) * Red Ripe Tomatoes, 2 plum tomato (remove)
Cut the chicken into tender size pieces.
Drizzle the chicken with bbq sauce & 1 of the minced garlic cloves in a medium bowl, toss to coat. Spray a nonstick ridged grill pan with nonstick spray & set over medium-high heat. Add the chicken and cook until browned & cooked through.
Whisk the buttermilk, mayo, vinegar, salt, pepper & last minced garlic clove in a small bowl until smooth. Arrange the romaine, carrots, celery & tomatoes on a large platter. Top with the chicken tenders, sprinkle with a little chives if you want. Serve with dressing.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMAOF3KIDDIES.
Drizzle the chicken with bbq sauce & 1 of the minced garlic cloves in a medium bowl, toss to coat. Spray a nonstick ridged grill pan with nonstick spray & set over medium-high heat. Add the chicken and cook until browned & cooked through.
Whisk the buttermilk, mayo, vinegar, salt, pepper & last minced garlic clove in a small bowl until smooth. Arrange the romaine, carrots, celery & tomatoes on a large platter. Top with the chicken tenders, sprinkle with a little chives if you want. Serve with dressing.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMAOF3KIDDIES.
Nutritional Info Amount Per Serving
- Calories: 121.2
- Total Fat: 1.5 g
- Cholesterol: 47.0 mg
- Sodium: 251.9 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.7 g
- Protein: 20.0 g
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