Buffalo Chicken Salad
Servings: 2
Ingredients
Dressing
- ½ cup (115g) nonfat plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon honey
- ⅛ teaspoon cumin*
Salad
- 2 chicken breasts poached** cooled and diced
- 2-4 tablespoons Frank's Red Hot cayenne pepper sauce***
- 6 cups chopped romaine hearts
- 2 ribs celery sliced thinly into half-moons (about 1 cup total)
- Optional:
- 1 cup shredded carrots about 2 whole carrots
- ¼ medium red onion thinly sliced
- 2 ounces blue cheese
Instructions
- In a large bowl, whisk together all the ingredients for the dressing.****
- Add the romaine, celery, carrots, and red onion (if using) to the bowl of dressing. Toss to combine and coat the vegetables with dressing. [If you prefer minimal dressing on your salads, make the dressing in a separate bowl and add only half to the vegetables in their own large bowl, adjust as desired.]
- Add the wing sauce to the diced chicken breasts and toss to coat.
- Divide the salad into two large bowls. Top each bowl with half the chicken and sprinkle with half the blue cheese (if using).
Notes
*I used Baharat spice mix here (it contains cumin) instead of pure cumin.
**Use your favorite recipe for cooking chicken or simply poach by adding chicken breasts to a medium saucepan, ½ teaspoon each salt and pepper, 1 bay leaf, and enough water to cover the chicken by 1 inch. Bring to a boil, cover, reduce the heat to low, the continue cooking about 8-10 minutes, until an instant-read thermometer measures 165 F in the thickest part of the chicken. Remove the chicken and place on a plate. Cover with foil and let cool.
***You could alternatively use ⅓ cup Frank's Red Hot Buffalo Wing Sauce
****The dressing can be made in advance and stored up to 2 days ahead in the refrigerator.
**Use your favorite recipe for cooking chicken or simply poach by adding chicken breasts to a medium saucepan, ½ teaspoon each salt and pepper, 1 bay leaf, and enough water to cover the chicken by 1 inch. Bring to a boil, cover, reduce the heat to low, the continue cooking about 8-10 minutes, until an instant-read thermometer measures 165 F in the thickest part of the chicken. Remove the chicken and place on a plate. Cover with foil and let cool.
***You could alternatively use ⅓ cup Frank's Red Hot Buffalo Wing Sauce
****The dressing can be made in advance and stored up to 2 days ahead in the refrigerator.