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Low-Fat Nashville Hot Chicken Salad

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

Inspired by the traditional hot chicken from Nashville, Tennessee, this Low-Fat Nashville Hot Chicken Salad recipe is a delicious fusion of heat and health. We've made a few changes to the original recipe to reduce the fat content, while maintaining the distinctive taste and crunch. Instead of a deep-fried bird, we grill the chicken and pair it with a fiery hot sauce. The recipe is wrapped up with a bed of fresh veggies and a tangy, low-fat dressing. This dish ensures you can enjoy a Southern classic, no matter your dietary needs.

Serving Suggestions:

This salad is best enjoyed fresh, right after the hot chicken is added to the greens. Pair this with a chilled glass of unsweetened iced tea or sparkling water for a complete meal. If you are looking for a side, consider serving it with a helping of grilled zucchini or summer squash.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-Fat Keto-Friendly High-Protein Low-Carb Gluten-Free Grain-Free Dairy-Free Paleo-Friendly Sugar-Free Diabetic-Friendly Soza-Compatible

Ingredients

For the chicken:

1 lb chicken breasts
1/2 cup almond flour
1 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
Salt and pepper to taste
Olive oil cooking spray

For the hot sauce:

1/2 cup cayenne pepper
1 tsp paprika
1 tsp garlic powder
1/4 cup vegetable broth

For the salad:

4 cups romaine lettuce, chopped
1 cucumber, sliced
2 tomatoes, diced
1/4 cup low-fat shredded cheddar cheese
1/4 cup dill pickles, chopped

For the dressing:

2 tablespoons apple cider vinegar
Salt and pepper to taste

Directions

Preheat your grill pan over medium-high heat and lightly spray with olive oil cooking spray.
Mix the almond flour, paprika, cayenne pepper, garlic powder, salt, and pepper together in a bowl.
Coat the chicken breasts thoroughly in the almond flour mixture.
Cook the chicken for about 6-7 minutes on each side or until fully cooked.
For the hot sauce, combine cayenne pepper, paprika, and garlic powder. Stir in the vegetable broth until smooth.
Once the chicken is done, let it rest for a few minutes, then brush liberally with the hot sauce.
Prepare the salad by combining the lettuce, cucumber, tomatoes, and pickles in a large bowl. Add the chicken and low-fat shredded cheese to the salad.
For the dressing, whisk together the apple cider vinegar, salt, and pepper. Drizzle over the salad and serve immediately.