Go Back
–+ servings
Print

Buffalo Chicken Salad

Course Lunch
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 Servings
Calories 216kcal

Ingredients

  • 1/2 Lb Chicken breast boneless skinless
  • 2 tsp Extra-virgin olive oil
  • 2 tbsp Buffalo wing sauce or more if needed
  • 3 cups Spring mix
  • 1/4 cup Celery sliced thin
  • 1/4 cup Carrots peeled and shredded
  • 1/4 cup Cucumber chopped
  • 8 Grape tomatoes quartered
  • 2 tbsp Red onion sliced thin or shaved
  • 2 tbsp Blue Cheese Dressing
  • 2 slices Sourdough bread lightly toasted
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees.
  • Season the chicken with salt and pepper on both sides. Drizzle both sides with oil. Heat an oven safe grill pan on medium heat. Once hot, grill the chicken on both sides until nicely marked. Then transfer the pan to the oven and cook to an internal temperature of 160 degrees using a thermometer. Once cooked, set aside to rest for 5 minutes before dicing into bite sized pieces and tossing in buffalo sauce.
  • Top the spring mix with chicken, celery, carrots, cucumber, tomato, onion, extra drizzle of buffalo sauce (if desired), and dressing.
  • Serve with bread.

Nutrition

Calories: 216kcal | Carbohydrates: 8g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 773mg | Potassium: 806mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4024IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 1mg