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Photo of Buffalo-style chicken salad by WW

Buffalo-style chicken salad

4
Points® value
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
Our riff on Buffalo chicken wings has all the classic spiciness with only a fraction of the fat and calories of restaurant versions. Get ready for a hearty lunch salad that uses lean chicken tenders, blue cheese, and loads of crunchy vegetables.

Ingredients

Smoked paprika

½ tsp(s)

Ground cumin

½ tsp(s)

Chili powder

¼ tsp(s)

Table salt

¾ tsp(s)

Black pepper

⅜ tsp(s), (1/4 teaspoon plus 1/8 teaspoon)

Uncooked boneless skinless chicken breast tenderloins

1 pound(s), 12 tenders

Extra virgin olive oil

1½ tbsp(s)

Red wine vinegar

2 tbsp(s)

Garlic clove

1 clove(s), medium, minced

Tabasco pepper sauce

2 tsp(s)

Romaine lettuce

4 cup(s), lightly packed

Kirby cucumber

1 average, diced

Celery

2 stalk(s), large, thinly sliced plus 1/3 cup celery leaves

Uncooked scallions

2 medium, thinly sliced

Bell pepper

1 item(s), medium, red variety, diced

Carrots

1 medium, diced

Blue cheese

⅓ cup(s), crumbled

Instructions

  1. To make spice mix, stir together paprika, cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in cup. Evenly sprinkle on both sides of chicken tenders. Set aside.
  2. To make dressing, whisk together oil, vinegar, garlic, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in small bowl. Set aside.
  3. Spray ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and grill until cooked through and well browned, about 4 minutes per side. Transfer to plate; drizzle with hot sauce, turning to coat.
  4. Put lettuce, cucumber, sliced celery, and scallions in large bowl; add dressing and toss until coated evenly. Divide lettuce mixture evenly among 4 plates or bowls; top with bell pepper, carrot, and chicken. Scatter celery leaves and blue cheese on top.
  5. Serving size: 3 chicken tenders, 2 cups salad, and generous 1 tablespoon cheese

Notes

Serving Idea: Add a whole grain to the salad; try 125 ml (1⁄2 cup) cooked quinoa or farro.

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