Low Fat Buffalo Chicken Salad
Spice up your mealtime with this Low Fat Buffalo Chicken Salad, a lighter twist on a classic favorite that doesn't skimp on flavor! Tender, poached chicken breast is shredded and tossed in a creamy, protein-packed dressing made with low-fat Greek yogurt and a kick of hot sauce. Fresh crunch comes from diced celery, shredded carrots, and vibrant red onion, while a crisp romaine lettuce base provides the perfect bed for this flavorful ensemble. Finished with juicy cherry tomatoes and a sprinkle of low-fat blue cheese crumbles, this salad is both satisfying and guilt-free. Ready in just 25 minutes and packed with bold, zesty flavors, it's an ideal choice for a quick lunch or a wholesome dinner. Perfect for anyone looking to enjoy a low-fat, high-protein meal with a touch of heat, this recipe will become a favorite for health-conscious food lovers.
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Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.5 cup Low-fat Greek yogurt
- 0.25 cup Hot sauce (such as Frank's RedHot)
- 0.5 teaspoon Garlic powder
- 2 Celery stalks, diced
- 1 Carrot, shredded
- 0.5 cup Red onion, finely chopped
- 4 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 0.25 cup Low-fat blue cheese crumbles
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Start by preparing the chicken breast. Place it in a medium pot, cover with water, and bring to a simmer over medium-high heat.
Step 2
Reduce the heat to low, cover, and poach the chicken for about 10 minutes, or until cooked through.
Step 3
Remove the chicken from the pot and let it cool slightly. Shred using two forks or dice into small cubes.
Step 4
In a large mixing bowl, combine the low-fat Greek yogurt, hot sauce, garlic powder, salt, and black pepper to create a dressing.
Step 5
Add the shredded or diced chicken to the bowl and mix until the chicken is evenly coated with the dressing.
Step 6
Fold in the diced celery, shredded carrot, and chopped red onion, mixing until all ingredients are incorporated.
Step 7
To serve, arrange chopped romaine lettuce as a base on each plate.
Step 8
Top the lettuce with the buffalo chicken mixture, distributing evenly among 4 servings.
Step 9
Garnish each salad with cherry tomatoes and sprinkle with low-fat blue cheese crumbles.
Step 10
Serve immediately and enjoy your low-fat buffalo chicken salad.
Nutrition Facts
| Serving size | (1624.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1194.3 |
| Total Fat 26.7g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 421.6mg | 0% |
| Sodium 4302.9mg | 0% |
| Total Carbohydrate 61.5g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 36.3g | |
| Protein 173.3g | 0% |
| Vitamin D 66.8IU | 0% |
| Calcium 762.2mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 3671.1mg | 0% |
Source of Calories