Buffalo Chicken Salad Recipe

4.5 1 3
Buffalo Chicken Salad Recipe
Buffalo Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Buffalo Chicken Salad Recipe

Read Reviews
4.5 1 3
Publisher Photo
Delicious, and even better—quick! This Buffalo Chicken Salad is a summer staple at our house. Sometimes we grill the chicken outside, then sprinkle the hot sauce over it with the dressing, because you've gotta have that kick! —Cori Cooper, Flagstaff, Arizona
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 2 tablespoons Louisiana-style hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bunch romaine, chopped (about 5 cups)
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 1/2 cup fat-free ranch salad dressing

Directions

In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 2-3 minutes; remove to a bowl. Stir in hot sauce, salt and pepper.
On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing. Yield: 4 servings.
Originally published as Buffalo Chicken Salad in Healthy Cooking June/July 2009, p42

Nutritional Facts

1 serving: 229 calories, 7g fat (1g saturated fat), 63mg cholesterol, 644mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 2 tablespoons Louisiana-style hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bunch romaine, chopped (about 5 cups)
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 1/2 cup fat-free ranch salad dressing
  1. In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 2-3 minutes; remove to a bowl. Stir in hot sauce, salt and pepper.
  2. On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing. Yield: 4 servings.
Originally published as Buffalo Chicken Salad in Healthy Cooking June/July 2009, p42

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amk4985 User ID: 5118881 183863
Reviewed Jan. 16, 2013

"Great Recipe!"

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