Grilled Buffalo Chicken Salad
Ingredients
For the Buffalo Chicken
-
1.5
lbs.
boneless, skinless chicken breasts
-
3
tablespoons
unsalted butter
-
¼
cup
Frank’s Hot Sauce
-
1
tablespoon
maple syrup
-
to taste
salt and pepper
For the Salad
-
1
medium
cucumber
-
1
cup
halved cherry tomatoes
-
1
large
apple
-
4-6
heaping cups
romaine lettuce
-
½
medium
red onion
-
½
cup
Greek Yogurt Blue Cheese Dressing
Instructions
- Preheat the grill to 400ºF – 425ºF.
- Prepare the buffalo chicken marinade by melting the butter and mixing in hot sauce and maple syrup.
- Season the chicken with salt and pepper, place it in a bag, and pour the marinade over it. Seal the bag and marinate in the fridge for 20-30 minutes.
- Once the grill is preheated, spray it with nonstick cooking spray and grill the chicken for 7-8 minutes on each side, basting with any excess marinade.
- Remove the chicken when it reaches an internal temperature of 165ºF and let it sit for 5 minutes before slicing.
- Assemble the salad by placing the sliced chicken and all veggies on a bed of romaine lettuce, then drizzle with blue cheese dressing and serve.
Nutrition Facts (estimated)
Servings
4
Calories
384
Total fat
16g
Total carbohydrates
15g
Total protein
44g
Sodium
0mg
Cholesterol
0mg
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