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Buffalo Chicken Salad
“All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad. But unlike chicken wings, you can eat a big serving of this healthy Buffalo chicken salad recipe for just 291 calories.”
½ cup crumbled reduced-fat blue cheese plus ¼ cup, divided
6 tablespoons buttermilk
4 teaspoons red-wine vinegar, divided
¼ teaspoon freshly ground pepper, divided
1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
2 tablespoons hot sauce, such as Frank’s Red Hot
8 cups chopped romaine lettuce
3 large carrots, chopped
3 large stalks celery, chopped
1 large cucumber, peeled, seeded and chopped
1Combine ½ cup blue cheese in a small bowl with buttermilk, 2 teaspoons vinegar and ⅛ teaspoon pepper; mix well, mashing slightly with a fork. Set aside.
2Place chicken in another bowl; sprinkle with flour and the remaining ⅛ teaspoon pepper and toss until coated.
3Heat oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook, turning occasionally, until just cooked through, 6 to 7 minutes. Stir in hot sauce and the remaining 2 teaspoons vinegar and cook, stirring often, until the chicken is coated, about 1 minute.
4Combine lettuce, carrots, celery and cucumber in a large bowl; add the reserved dressing and toss to coat. Divide the salad among 4 plates and top each with an equal portion of chicken and 1 tablespoon each of the reserved blue cheese.