Buffalo-style chicken salad
4
Points®
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
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