Description
A lighter twist on classic buffalo chicken with crisp greens, creamy dressing, and colorful toppings.
Ingredients
Scale
- ¼ cup buffalo sauce, divided
- 2 tablespoons coconut aminos (or 1 tablespoon soy sauce + 1 tablespoon water)
- Pinch of salt and pepper
- 1 ¼ lb. boneless skinless chicken breasts
- ½ cup ranch dressing of choice
- 8 cups chopped romaine lettuce
- 1 medium English cucumber, diced (~2 cups)
- 2 medium carrots, peeled and diced (~1 cup)
- 2 medium celery stalks, diced (~1 cup)
- ¼ cup diced red onion
- ½ cup blue cheese crumbles
- ½ cup roasted chickpeas
Instructions
- Preheat the grill to medium-high heat (or use a skillet).
- Whisk together 2 tablespoons buffalo sauce, coconut aminos, salt, and pepper.
- Coat chicken in the marinade and let sit while heating.
- Grill chicken for 5-7 minutes per side until internal temperature reaches 165℉.
- Mix ranch dressing with remaining buffalo sauce for dressing.
- Let chicken cool slightly, then cube.
- Combine lettuce, cucumber, carrots, celery, red onion, blue cheese, chicken, and dressing.
- Toss well and top with roasted chickpeas.
Notes
- Cook chicken ahead and store for up to 3 days.
- Adjust buffalo sauce amount for preferred heat.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Buffalo Chicken Salad, Healthy Dinner Ideas, Chicken Recipes, Meal Prep, Quick Dinner