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Buffalo Chicken Salad Recipe

kept byDAPHNE

Serves: 4
Hands-on Time: 20 minutes
Total Time: 25 minutes
Nutrients per serving (2½ cups vegetables, 2⁄3 cup chicken, ¼ cup dressing and 2 tbsp blue cheese): Calories: 258, Total Fat: 6 g, Sat. Fat: 3 g, Monounsaturated Carbs: 13 g, Fiber: 4 g, Sugars: 6 g, Protein: 35 g, Sodium: 
420 mg, Cholesterol: 416 mg


Preheat broiler to high. Place chicken on a baking sheet coated with cooking spray. Lightly mist chicken with cooking spray and sprinkle evenly on both sides with paprika, chile powder and salt. Broil 6 to 8 inches from heat until center of chicken is no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 3 to 5 minutes before cutting into bite-size chunks.
In a blender, purée onion, yogurt, buttermilk and hot sauce. Divide romaine and red leaf lettuces among 4 plates and top with bell pepper, tomatoes, carrots and chicken, dividing each evenly. Serve yogurt mixture on the side or drizzle evenly over each plate. Sprinkle with blue cheese.



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