Buffalo Chicken Salad Recipe
This buffalo chicken salad recipe is specially developed for someone who's in need of a quick and wholesome, yet delicious protein option. With juicy chicken, crisp veggies, and a sharp dressing, it requires no special cooking skills and only half an hour to make.
Servings: 4 servings
- 10 oz skinless boneless chicken breast chunked
- 1 tbsp honey
- 1/8 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper divided
- 1 tsp cayenne pepper
- 1/4 tsp paprika
- 2 1/2 tbsp homemade buffalo sauce
- 1 tbsp olive oil
- 1 tbsp Japanese mayonnaise
- 1 tsp garlic minced
- 2 tbsp parsley chopped, divided
- 2 tbsp scallions chopped, divided
- 4 oz romaine lettuce
- 1 oz carrots julienned
- 1.5 oz red onion thinly sliced
- 4 oz cherry tomatoes halved
- 1 tsp lime juice
- 2 oz red bell pepper julienned
- 1 tbsp sour cream
Marinate the chicken with salt, honey, onion powder, garlic powder, 1/2 teaspoon of ground black pepper, cayenne pepper, paprika, 1 tablespoon of scallions, and buffalo sauce. Let sit for 5 minutes.
Sear chicken over medium heat in a skillet with 1 tablespoon of olive oil.
Allow the chicken to cool down and, while waiting, make the dressing: Whisk together 1/4 teaspoon of ground black pepper, mayonnaise, sour cream, garlic, 1 tablespoon of parsley, and lime juice.
Place a bed of romaine lettuce on a large plate, then assemble the chicken, carrots, and cherry tomatoes on top.
Drizzle the dressing, and sprinkle the remaining parsley and scallions. Toss everything together and enjoy.
Serving: 1serving | Calories: 197kcal | Carbohydrates: 11g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 239mg | Potassium: 512mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4811IU | Vitamin C: 45mg | Calcium: 38mg | Iron: 2mg