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Buffalo Chicken Salad

average rating is 3 out of 5, based on 150 votes

Enjoy this buffalo chicken salad as a standalone meal or pair it with a side of whole grain crackers or a small serving of quinoa for a balanced, satisfying lunch or dinner.

Serves

Prep Time

N/A

Total Time

N/A

Calories

320 Protein

28 Fat

10 Carbs

10 Tags:

Buffalo chicken salad low-calorie salad diabetic-friendly recipe high-protein recipe weight loss meal healthy salad lean chicken protein-packed salad

Ingredients

1 lb boneless, skinless chicken breast (organic or conventional)
1 tablespoon olive oil (organic)
1/4 cup hot sauce (low-sodium, organic or conventional)
1 tablespoon apple cider vinegar (organic)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup chopped romaine lettuce (organic)
1/2 cup cherry tomatoes, halved (organic)
1/2 cup cucumber, sliced (organic)
1/4 cup red onion, thinly sliced (organic)
2 tablespoons non-fat Greek yogurt (organic)
1 tablespoon fresh cilantro, chopped (organic)
Salt and pepper to taste

Directions

Heat olive oil in a skillet over medium heat. Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook chicken for 6-7 minutes per side or until fully cooked (internal temperature of 165°F). Let the chicken rest for 5 minutes before slicing into strips.
While the chicken is cooking, prepare the salad base by adding chopped lettuce, tomatoes, cucumber, and red onion to a large bowl.
In a small bowl, mix together the hot sauce, apple cider vinegar, and Greek yogurt until smooth.
Drizzle the buffalo sauce over the cooked chicken strips and toss to coat.
Add the buffalo chicken to the salad and toss gently to combine.
Garnish with fresh cilantro and serve immediately.