Buffalo Chicken Salad


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Servings: 2-4
  • Blue Cheese Dressing
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons low-fat buttermilk
  • 1 tablespoon reduced-fat mayonnaise
  • 1⁄2 tablespoon white vinegar
  • 1⁄4 teaspoon sugar
  • 2 -3 tablespoons crumbled blue cheese (about an ounce)
  • fresh ground pepper
  • Chicken
  • 1 1⁄2 tablespoons hot sauce
  • 2 teaspoons canola oil
  • 2 (8 ounce) boneless skinless chicken breasts
  • Salad
  • 2 romaine lettuce hearts, cut into 1-inch strips (about 8 cups)
  • 3 celery ribs, sliced
  • 2 carrots, sliced
  • 2 green onions, green part only, sliced
  • Optional Salad ingredients
  • sliced mushrooms
  • diced tomato
  • low fat bacon bits
  • Fold one sheet of paper towel into quarters and place on a small plate. Spoon yogurt onto paper towel and refrigerate for about 20 minutes. This will allow it to drain and thicken.
  • Whisk buttermilk, thickened yogurt and mayonnaise until smooth. Add vinegar and sugar and combine well. Stir in blue cheese and pepper, to taste.
  • Combine hot sauce and oil. Add chicken and coat well. Barbecue chicken until cooked through. Cut chicken into bite size pieces for the salad.
  • Place salad ingredients on plates. Top with dressing and chicken. Serve with extra hot sauce, if desired.

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