Buffalo Chicken Salad
A restaurant quality buffalo chicken salad recipe made healthier at home with a Greek yogurt ranch dressing
Servings 2 servings
Calories 754kcal
Ingredients
Buffalo Chicken Salad
- 2 boneless skinless chicken breasts
- 2 tbsp oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 2 tbsp unsalted butter
- 1/3 cup hot sauce
- 1 heart romaine lettuce
- 1 avocado
- 1/2 cup diced cucumber
- 1/2 cup diced celery
- 1/4 cup diced green onion
Greek Yogurt Ranch Dressing
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 tsp dried parsely
Instructions
- Slice chicken breast into thin small strips. Toss chicken in salt, pepper, garlic powder, and smoked paprika. Heat oil over medium heat. When the oil is hot, add the chicken to the pan.
- Saute chicken for 7 minutes tossing frequently. While the chicken cooks, melt butter and hot sauce together. Add butter and hot sauce mixture to the pan after 7 minutes and cook for another 2 minutes. Remove the chicken from the heat.
- While the chicken cools, prepare the Greek yogurt ranch dressing by mixing the yogurt, mayo, lemon juice, onion powder, garlic powder, dried dill and dried parsley in a small bowl until a smooth, even mixture remains.
- Chop romaine into thin shreds and cube celery, cucumber, and avocado. Plate the romaine with the buffalo chicken, cucumber, celery, and avocado. Top with chopped scallions and the ranch dressing.
Nutrition
Serving: 2g | Calories: 754kcal | Carbohydrates: 17g | Protein: 31g | Fat: 65g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 2573mg | Potassium: 1260mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2239IU | Vitamin C: 52mg | Calcium: 97mg | Iron: 2mg
