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Name: Grilled Buffalo Chicken Salad
Prep time: 1 h 45 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
Ingredients: Ingredients; 2 each Large Chicken Breasts skinless, boneless; 1/4 cup Hot Sauce; 3 heads Romaine lettuce chopped; 4 stalks Celery chopped; 1 cup Cherry tomatoes halved; 1/2 each Red onion, medium sliced; For the Dressing; 1 cup Greek yogurt plain, whole milk; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1/2 tablespoon Chives chopped, fresh; 1/2 teaspoon Dried dill; 1 teaspoon Lemon Juice; 1/4 teaspoon Sea Salt; 1/4 teaspoon Black pepper

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INGREDIENTS

Ingredients
2 each Large Chicken Breasts ; skinless, boneless
1/4 cup Hot Sauce
3 heads Romaine lettuce ; chopped
4 stalks Celery ; chopped
1 cup Cherry tomatoes ; halved
1/2 each Red onion, medium ; sliced
For the Dressing
1 cup Greek yogurt ; plain, whole milk
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 tablespoon Chives ; chopped, fresh
1/2 teaspoon Dried dill
1 teaspoon Lemon Juice
1/4 teaspoon Sea Salt
1/4 teaspoon Black pepper

INSTRUCTIONS

Place the chicken breasts and hot sauce in a large zip-top bag and toss until the chicken is well coated. Marinate them in the refrigerator for at least 30 minutes.

Whisk together the dressing ingredients in a small bowl and store the mixture in the refrigerator while you prepare the rest of the salad.

Lightly grease with olive oil and preheat a grill or grill pan. Add the chicken, pouring any remaining hot sauce over the top. Cook for 4-5 minutes per side or until the chicken is cooked through.

Transfer the chicken to a plate and let it rest before slicing.

Comine the romaine lettuce, celery, cherry tomatoes, and red onion and divide into 4 bowls. Place the sliced chicken on top of each portion and drizzle with the ranch dressing.

NOTES

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Grilled Buffalo Chicken Salad

Ingredients
2 each Large Chicken Breasts skinless, boneless
1/4 cup Hot Sauce
3 heads Romaine lettuce chopped
4 stalks Celery chopped
1 cup Cherry tomatoes halved
1/2 each Red onion, medium sliced
 For the Dressing
1 cup Greek yogurt plain, whole milk
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 tablespoon Chives chopped, fresh
1/2 teaspoon Dried dill
1 teaspoon Lemon Juice
1/4 teaspoon Sea Salt
1/4 teaspoon Black pepper

Place the chicken breasts and hot sauce in a large zip-top bag and toss until the chicken is well coated.  Marinate them in the refrigerator for at least 30 minutes.

Whisk together the dressing ingredients in a small bowl and store the mixture in the refrigerator while you prepare the rest of the salad.

Lightly grease with olive oil and preheat a grill or grill pan.  Add the chicken, pouring any remaining hot sauce over the top.  Cook for 4-5 minutes per side or until the chicken is cooked through.

Transfer the chicken to a plate and let it rest before slicing.

Comine the romaine lettuce, celery, cherry tomatoes, and red onion and divide into 4 bowls.  Place the sliced chicken on top of each portion and drizzle with the ranch dressing.

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Nutrition

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Serving Size: 1 Serving (571g)
Recipe Makes: 4 Servings

Calories: 102
Calories from Fat: 15 (15%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.8g
Cholesterol 0.2mg		0 %
Sodium 559.5mg		19 %
Potassium 1408.2mg		37 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 8.5g
Protein 7.1g		10 %
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.

About Our Nutrition Facts

Calories per serving: 102

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