This is a Cooking Light recipe which is as close to Chili's Buffalo chicen salad that you can get without a gazillion calories.
For the salad, combine the first 3 ingredients in a large dish. Add the chicken and toss to coat. Cover and marinate in the fridge for 30 min - 1 hour. Cut carrot and celery lengthwise into 12 thin strips using vegetable peeler. Place strips in bowl of ice water. Let stand 30 minutes. Place potato in saucepan and cover with water. Bring to a boil and cook 15 min or until tender. Drain and cool.
Grill chicken on grill rack coated with cooking spray. Grill 5 min each side or until done. Cut chicken diagonally across grain into thin slices. Set aside. Arrange lettuce on a large platter. Top with potato, carrot, celery, chicken and tomatoes.
Make dressing. Combine first 6 dressing ingredients in a bowl and whisk until blended. Stir in onions and cheese. Serve over prepared salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 120 | ||
Calories from Fat: 67 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 330.7mg | 11 % | |
Potassium 432.8mg | 11 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 6.4g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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