Buffalo Chicken Salad
- Number of Servings: 6
Ingredients
2 1/2 tbsp olive oil4 tsp cayenne pepper sauce1 1/2 pounds chicken breast, no skin1 1/2 tsp paprika1 tsp salt3 larges stalks of celery, diced4 carrots, shredded4 scallions, thinly sliced3/4 cup crumbled blue cheese1/3 cup 1% milk6 tbsp low-fat yogurt, plain1 1/2 tbsp red wine vinegar6 cups shredded romaine lettuce
Preheat the broiler.
In a medium bowl, combine 2 tablespoons of oil and 1 tablespoon of hot pepper sauce. Add the chicken and toss.
Transfer the chicken to a broiler pan and sprinkle on both sides with paprika and 1/2 teaspoon of salt.
Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through.
Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 1/2 tablespoon of oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
Add the dressing, chicken and lettuce to the salad bowl, tossing well to combine.
Serve chilled or at room temperature.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ILOVEDEVILRAYS.
In a medium bowl, combine 2 tablespoons of oil and 1 tablespoon of hot pepper sauce. Add the chicken and toss.
Transfer the chicken to a broiler pan and sprinkle on both sides with paprika and 1/2 teaspoon of salt.
Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through.
Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 1/2 tablespoon of oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
Add the dressing, chicken and lettuce to the salad bowl, tossing well to combine.
Serve chilled or at room temperature.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ILOVEDEVILRAYS.
Nutritional Info Amount Per Serving
- Calories: 295.5
- Total Fat: 15.7 g
- Cholesterol: 69.8 mg
- Sodium: 783.9 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.1 g
- Protein: 28.9 g
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