| Level: | Easy |
| Total: | 46 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 2 (8-ounce) boneless, skinless chicken breast halves
- 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
- 2 teaspoons olive oil
- 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
- 4 celery stalks, thinly sliced
- 2 carrots, coarsely grated
- 2 scallions, green part only, sliced
- 1/2 cup Blue Cheese Dressing, recipe follows
- 2 tablespoons mayonnaise
- 1/4 cup lowfat buttermilk
- 1/4 cup plain fat-free yogurt
- 1 tablespoon white vinegar
- 1/2 teaspoon sugar
- 1/3 cup crumbled blue cheese
- Salt and freshly ground pepper
Instructions
- Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
- In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
- Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
Nutrition Facts
| Calories | 254 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 74 milligrams |
| Sodium | 471 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 4 grams |
| Protein | 31 grams |
| Sugar | 5 grams |
Reviews
made this but turned it into a wrap for lunch.. Amazing 🙂
Great way to get the buffalo chicken wing taste in a lighter recipe! Yummy!
Love this recipe! I used a store bought low-fat blue cheese dressing (80 cal/serving) instead of making my own, just to save money on buying ingredients, and it saved on time too. I sprinkled a bit of salt and pepper on the sliced chicken before adding the wing sauce and oil just to enhance the flavor. The chicken cooked quickly and was perfectly juicy! Served with baked potatoes on the side 🙂 Will definitely be making this a staple in the house! Thanks, Ellie!
Left the sugar out, but other than that followed the recipe. This is a delicious salad. Wouldn’t change a thing. Thank you for the wonderful salad Ellie!
Put chicken in a wing sauce in crock pot for a few hours instead of broiling. Added tomatoes and red onion- kept everything else the same. My family LOVED it- defiantly a dish I will make again
Great dressing! Chicken needs more hot sauce for our taste.
Dressing was a little too sweet so next time I’ll reduce the sugar. I marinated my chicken in Franks buffalo/ olive oil (equal parts) for a couple hours then just broiled them without pounding them, 5 minutes a side. Chicken was very moist.
Excellant salad- Quick and easy –
omg this buffilo chicken salad was unbelieve abe and this is coming from a picy kid
I marinade the chicken in Sriracha sauce while I was preparing the other ingredients. This was great. My guys loved it. The dressing was fantastic. Will make again and again.