American · Lunch
Buffalo Chicken Salad (Keto)
Poached chicken breast is shredded and tossed in a butter-based buffalo hot sauce, then folded through crisp romaine, celery, and blue cheese crumbles. A tangy blue cheese and sour cream dressing coats the leaves. Diced avocado adds richness, keeping the whole bowl low in carbohydrate.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
525Calories
52.6gProtein
31.4gFat
8.4gCarbs
2.7gSugar
5.9gFiber
1832mgSodium
179mgChol
13.6gSat Fat
738mgPotassium
312mgCalcium
1.2mgIron
0.6mcgVitamin B12
8.4mgVitamin C
low-carb
gluten-free
egg-free
high-fiber
protein-rich
keto
Instructions
1
Prep
Slice the celery thin, chop the romaine, dice the avocado, and set them aside in a large mixing bowl.
2
Poach
Slip the chicken breast into gently simmering salted water over low heat and cook 14 minutes until the thickest part reads 165F and opaque throughout.
3
Melt
Warm the butter and hot sauce in a small saucepan over low heat 1 minute until the butter liquefies and the sauce turns glossy.
4
Toss
Shred the rested chicken with two forks, then fold it through the buffalo sauce off the heat until evenly coated.
5
Plate
Whisk sour cream, lemon juice, salt, and pepper together, toss with greens and chicken, then top with blue cheese and avocado.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 6 tbsp6 tbsp hot sauce
- 2 tbsp2 tbsp butter
- 56g56g blue cheese, crumbled
- 22 celery stalk
- 120g120g romaine lettuce
- 150g150g avocado
- 60g60g sour cream
- 2 tbsp2 tbsp lemon juice
- a pinch of salt
- a pinch of black pepper
