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Buffalo Chicken Salad
Buffalo Chicken Salad is a flavorful new twist on your traditional chicken salad. It's perfect for a fall outing, a football game or a fun potluck!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Marinade
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course:
Main Course, Salad
Cuisine:
American
Servings:
2
salads
Author:
Holly
Equipment
Mixing Bowls
Ingredients
¼
cup
melted butter
¼
cup
hot sauce
such as Franks red hot
2
chicken breasts
4
cups
lettuce
romaine or lettuce of your choice
½
cup
cherry tomatoes
halved
½
cup
celery
sliced
¼
cup
red onion
sliced
2
Tablespoons
carrot
shredded
3
Tablespoons
blue cheese
crumbled
¼
cup
low carb croutons
optional
Instructions
To make buffalo sauce, combine hot sauce and melted butter in a small dish until smooth.
Add ½ of the cooled hot sauce to chicken breasts and marinate at least 1 hour.
Grill chicken over medium heat 4-5 minutes per side or until cooked through and has reached an internal temp of 165°F.
Meanwhile, divide lettuce and toppings over two bowls.
Allow chicken to rest 5 minutes. Slice and place on top of salad. Drizzle with remaining buffalo sauce.
Top with dressing as desired and enjoy!
Notes
Nutrition calculated without low carb croutons.
Be sure chicken is cooked to an internal temp of 165˚F for safe consumption.
Nutrition
Calories:
547
kcal
|
Carbohydrates:
11
g
|
Protein:
53
g
|
Fat:
32
g
|
Saturated Fat:
18
g
|
Cholesterol:
214
mg
|
Sodium:
1454
mg
|
Potassium:
1333
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
4430
IU
|
Vitamin C:
41
mg
|
Calcium:
110
mg
|
Iron:
2
mg