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. Add a whole grain to the salad if you want; try 1/2 cup cooked quinoa or farro.
Ingredients
Paprika
½ tsp, preferably smoked
Ground cumin
½ tsp
Chili powder
¼ tsp
Table salt
¾ tsp, divided
Black pepper
⅜ tsp, divided
Uncooked boneless skinless chicken breast tenderloin
1 pound(s), 12 tenders
Extra virgin olive oil
1½ Tbsp
Red wine vinegar
2 Tbsp
Garlic
1 clove(s), minced
Tabasco pepper sauce
2 tsp, or to taste
Romaine lettuce
4 cup(s), shredded, sliced, lightly packed
Kirby cucumber
1 item(s), diced
Celery
2 rib(s), medium, thinly sliced (plus 1/3 cup celery leaves)
Scallions
2 medium, thinly sliced
Red bell pepper
1 medium, diced
Carrots
1 medium, diced
Blue cheese
⅓ cup(s), crumbled, not packed, crumbled
Instructions
1
To make spice mix, stir together paprika, cumin, chili powder, 1/2 tsp salt, and 1/4 tsp black pepper in a cup. Evenly sprinkle on both sides of chicken tenders. Set aside.
2
To make dressing, whisk together oil, vinegar, garlic, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper in a 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 tbsp cheese
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