American · Lunch
Buffalo Chicken Salad
Poached chicken breast tossed in butter and cayenne hot sauce, chilled and shredded over crisp romaine, celery, carrot ribbons, and cherry tomatoes. Crumbled blue cheese and cool blue cheese yogurt dressing balance the heat, finished with scallion. A tangy, spicy composed salad served cold.
$5
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
466Calories
56.4gProtein
20.1gFat
13.5gCarbs
8.3gSugar
3.2gFiber
2166mgSodium
183mgChol
10.3gSat Fat
512mgPotassium
168mgCalcium
1.2mgIron
0.7mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Trim the chicken breast and butterfly to even thickness on a board, then chop romaine, slice celery, ribbon the carrot, and halve cherry tomatoes.
2
Poach
Lower the chicken into a pot of barely simmering salted water over medium-low heat for 12 to 14 minutes until the thickest part is opaque and cooked through.
3
Melt
Warm the butter and hot sauce together in a small saucepan over low heat for 1 minute until the butter melts and the sauce looks glossy.
4
Toss
Shred the cooled chicken by hand, fold through the buffalo sauce until every strand is coated, then whisk yogurt, half the blue cheese, and black pepper.
5
Plate
Layer romaine, celery, carrot ribbons, and tomatoes, pile buffalo chicken on top, spoon over dressing, and scatter remaining blue cheese and sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1/2 cup120ml cayenne hot sauce
- 2 tbsp2 tbsp butter
- 4 cups200g romaine lettuce
- 22 celery stalk (80g)
- 22 small carrot (100g)
- 1 cup150g cherry tomatoes
- 2 oz56g blue cheese, crumbled
- 6 tbsp90g plain yogurt
- 22 scallion (30g)
- 1/2 tsp1/2 tsp black pepper
