American · Lunch
Buffalo Chicken Salad (Low-Calorie)
Poached chicken breast tossed in a light buffalo sauce of hot sauce and butter, served over crisp romaine and celery with cucumber and carrot ribbons, finished with a blue cheese yogurt drizzle. A lean take on the classic wing flavor built as a cold plated salad.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
333Calories
51.3gProtein
8.2gFat
13.7gCarbs
6.9gSugar
3.4gFiber
1486mgSodium
149mgChol
3.9gSat Fat
612mgPotassium
89mgCalcium
0.9mgIron
0.5mcgVitamin B12
14.2mgVitamin C
gluten-free
egg-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim the chicken on a board, then chop the romaine and slice the celery, carrot, cucumber, and scallions.
2
Poach
Submerge the chicken in barely simmering water over low heat for 12 to 14 minutes until the centre reaches 165°F and juices run clear.
3
Toss
Warm the hot sauce and butter in the pot over low heat for 1 minute until glossy, then toss the shredded chicken through until coated.
4
Whisk
Whisk the greek yogurt, white wine vinegar, crumbled blue cheese, and black pepper in a bowl until loose and pourable.
5
Plate
Layer romaine, celery, carrot, and cucumber in a bowl, pile the buffalo chicken over, drizzle the blue cheese yogurt, and scatter scallions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 6 tbsp6 tbsp hot sauce
- 2 tsp2 tsp butter
- 4 cups180g romaine lettuce
- 22 stalk (80g) celery
- 2/3 cup80g carrot
- 1 cup120g cucumber
- 1 oz28g blue cheese, crumbled
- 6 tbsp90g greek yogurt
- 2 tbsp2 tbsp white wine vinegar
- 1/2 tsp1/2 tsp black pepper
- 44 scallions
