Buffalo Chicken Salad
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 (8-ounce) boneless, skinless chicken breasts
- salt and pepper
- 2 Tbsp. olive oil
- 3 Tbsp. cayenne hot sauce (I prefer Frank’s)
- 8 cups roughly-chopped Romaine lettuce
- 2 celery stalks, thinly sliced
- 2 scallions, thinly sliced
- 1 avocado, diced
- crumbled blue cheese
- Greek Yogurt Blue Cheese Dressing (recipe below)
- 1/2 c plain Greek yogurt
- 1/2 cup crumbled blue cheese
- 1 garlic clove, finely minced
- 1 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice
- pinch each of cayenne pepper, salt and black pepper
- (optional: a tablespoon or two of milk to thin the dressing, if needed)
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Preparation
Step 1
To Make The Salad:
Step 2
Place chicken breasts between two pieces of plastic wrap and use a meat mallet to pound to even thickness, about 1/2-inch thick. Season on both sides with salt and pepper.
Step 3
Heat oil in a large saute pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side or until cooked through and no longer pink inside. Remove from heat and transfer chicken to a plate to rest for at least 5 minutes. Cut into strips or bite-sized pieces, then toss chicken with your desired amount of buffalo sauce.
Step 4
Meanwhile, toss together lettuce, celery, scallions and avocado with the Greek Yogurt Blue Cheese Dressing until combined. Serve topped with the buffalo chicken.
Step 5
To Make The Dressing:
Step 6
Whisk all ingredients together until combined. Stir in a little extra milk if needed to thin.
Step 7
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