Buffalo Chicken Salad
Ingredients
The chicken
-
1 ¼
lb.
boneless skinless chicken breasts
-
¼
cup
buffalo sauce
-
2
tablespoons
coconut aminos (or soy sauce + water)
-
pinch
salt
-
pinch
pepper
The salad
-
8
cups
chopped romaine lettuce
-
1
medium
English cucumber, diced
-
2
medium
carrots, peeled and diced
-
2
medium
celery stalks, diced
-
¼
cup
diced red onion
-
½
cup
blue cheese crumbles
-
½
cup
roasted chickpeas
The dressing
-
½
cup
ranch dressing of choice
-
1-2
tablespoons
buffalo sauce (for dressing)
Instructions
- Preheat the grill to medium-high heat or a skillet over medium-high heat.
- Whisk together 2 tablespoons buffalo sauce, coconut aminos, salt, and pepper in a bowl.
- Add chicken to the bowl and toss to coat. Set aside to marinate.
- Grill the chicken for 5-7 minutes on each side until cooked through (internal temperature of 165℉).
- Combine ranch dressing and remaining buffalo sauce for the dressing.
- Remove chicken, let it cool slightly, then cut into bite-size cubes.
- In a large bowl, combine romaine, cucumber, carrots, celery, red onion, blue cheese, cubed chicken, and dressing. Toss well.
- Sprinkle roasted chickpeas over each serving before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
476
Total fat
24g
Total carbohydrates
24g
Total protein
40g
Sodium
945mg
Cholesterol
112mg
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