Buffalo Chicken Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 218.3
- Total Fat: 9.4 g
- Cholesterol: 80.9 mg
- Sodium: 281.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.2 g
- Protein: 22.7 g
View full nutritional breakdown of Buffalo Chicken Salad calories by ingredient
Introduction
A healthy twist on a traditionally fattening classic that makes a satisfying meal! A healthy twist on a traditionally fattening classic that makes a satisfying meal!Number of Servings: 4
Ingredients
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For the chicken:
1 lb chicken tenders
1 large egg
1 splash nonfat milk (approx 1 tsp.)
1 C. Flour
2 C. Panko (Japanese-style) breadcrumbs
1 Tbsp. paprika
1 Tbsp. poultry seasoning
2 tsp. Montreal Grill Seasoning
For the dressing (1 Tbsp. each per serving):
4 Tbsp. Light Ranch Dressing
4 Tbsp. Buffalo wing sauce
(Whatever brands are your fave!)
For the greens:
1 package pre-mixed salad (my favorite is Fresh Express Very Veggie)
Directions
1. Rinse chicken tenders and preheat oven to 400 degrees F.
2. Put flour in one medium sized bowl, whisk to combine the egg and splash of milk in another medium sized bowl, and combine the Panko crumbs, paprika, poultry seasoning and grill seasoning in a large bowl.
3. Dredge the chicken through the flour first, then egg mixture, and then into the breadcrumbs. Be sure to coat evenly!
4. Spray a baking sheet with nonstick spray, place the chicken tenders on the sheet, and then spray the chicken tenders on the tops. Bake at 400 degrees F for 15 minutes.
5. Allow the chicken to rest 5 minutes before cutting into bite sized pieces. Put 2 C. worth of salad mix into 4 medium-sized serving bowls. Top the salad with 3 strips' worth of chicken, then drizzle 1 Tbsp. each of the buffalo sauce and light ranch dressing. Allow each diner to toss and enjoy!
Serves 4 (approx 3 chicken strips per person).
Number of Servings: 4
Recipe submitted by SparkPeople user LEAPGRL.
2. Put flour in one medium sized bowl, whisk to combine the egg and splash of milk in another medium sized bowl, and combine the Panko crumbs, paprika, poultry seasoning and grill seasoning in a large bowl.
3. Dredge the chicken through the flour first, then egg mixture, and then into the breadcrumbs. Be sure to coat evenly!
4. Spray a baking sheet with nonstick spray, place the chicken tenders on the sheet, and then spray the chicken tenders on the tops. Bake at 400 degrees F for 15 minutes.
5. Allow the chicken to rest 5 minutes before cutting into bite sized pieces. Put 2 C. worth of salad mix into 4 medium-sized serving bowls. Top the salad with 3 strips' worth of chicken, then drizzle 1 Tbsp. each of the buffalo sauce and light ranch dressing. Allow each diner to toss and enjoy!
Serves 4 (approx 3 chicken strips per person).
Number of Servings: 4
Recipe submitted by SparkPeople user LEAPGRL.