Boneless Buffalo Chicken Salad Unchained Recipe Contest

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Boneless Buffalo Chicken Salad Unchained Recipe Contest

3.7 of 5 (9)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 350.2

Total Fat: 5.6 g
Cholesterol: 86.1 mg
Sodium: 1,150.6 mg
Total Carbs: 37.3 g
Dietary Fiber: 4.8 g
Protein: 35.8 g

View full nutritional breakdown of Boneless Buffalo Chicken Salad Unchained Recipe Contest calories by ingredient

Introduction

I remade Chili's Boneless Buffalo Chicken Salad because I really like chicken salads and I like hot wings. This recipe cuts the original's calories by about half. Most of the savings comes in baking the chicken in panko instead of frying the chicken in a batter.

NOTE: After thinking about it and reading some comments, I changed the wing sauce amount in the nutrition calculator to be 1 serving (1 Tbsp.) instead of the 8 that I had originally to match the ingredients list (the amount of sauce used is not equal to the amount you consume). It's still higher in sodium than I'd like, but I think the recipe is a good first cut. I'll keep tinkering with it. I remade Chili's Boneless Buffalo Chicken Salad because I really like chicken salads and I like hot wings. This recipe cuts the original's calories by about half. Most of the savings comes in baking the chicken in panko instead of frying the chicken in a batter.

NOTE: After thinking about it and reading some comments, I changed the wing sauce amount in the nutrition calculator to be 1 serving (1 Tbsp.) instead of the 8 that I had originally to match the ingredients list (the amount of sauce used is not equal to the amount you consume). It's still higher in sodium than I'd like, but I think the recipe is a good first cut. I'll keep tinkering with it.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 2

Ingredients

Pico de Gallo

1 Medium Tomato

1/2 Medium Onion

1 Green Onion

1/2 Jalapeno or other pepper

1/2 a bunch of cilantro

juice of a lime (to taste)

Chicken

8 oz. Boneless Skinless Chicken Tenderloins (about 4)

1/2 C Panko Bread Crumbs

1/2 tsp. Mrs. Dash Table Blend

8 Tbsp. Texas Pete Buffalo Wing Sauce

Salad

4 C Green Giant Spring Mix (or other prepared salad mix)

4 Tbsp. Kraft Free Ranch Dressing

4 Slices of Turkey Bacon, cooked and crumbled.

Directions

Makes 2 salads

Preheat oven to 425 degrees

While oven is preheating, make the pico de gallo
1. Chop tomatoes and onions
2. Finely dice pepper, cilantro, and green onion.
3. Mix ingredients in bowl, add lime juice and mix again.

When the oven reaches temperature, prepare and bake the chicken
1. Place panko and Mrs. Dash in a gallon-sized ziploc bag.
2. Add tenderloins, seal, and mix to coat.
3. Place tenderloins in baking dish and bake for 30 minutes.
4. Remove dish from oven and let sit for 5 minutes.
5. Chop tenderloins into bite-sized pieces.
5. In a separate gallon-sized ziploc bag, place hot sauce.
6. Place tenderloins into bag, seal, and shake to coat.

Assemble the Salad
1. Place greens on plate.
2. Sprinkle with turkey bacon
3. Top with pico de gallo
4. Place tenderloin pieces on salad
Serve with ranch dressing on the side.

Number of Servings: 2

Recipe submitted by SparkPeople user JASONIOUS.