Gluten-Free Buffalo Chicken Salad
Skip the messy frying and the calorie bomb of traditional Buffalo chicken in favor of this light and flavor-packed salad version.
Ingredient
- 1 teaspoon butter
- 1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
- 1 teaspoon celery seed
- 2 boneless skinless chicken breasts (about 3/4 lb total)
- Dressing
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon gluten-free Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped parsley
- Salad
- 1 bag (10 oz) chopped hearts of romaine lettuce (about 6 cups)
- 1 cup shredded carrots
- 1 1/2 cups cherry tomatoes, cut in half
- 2 tablespoons crumbled blue cheese
Direction
- Heat oven to 425°F. Line cookie sheet with foil. Spray with cooking spray; set aside.
- Place butter in medium microwavable bowl. Microwave uncovered on High 30 to 45 seconds or until melted. Add Buffalo wing sauce and celery seed; stir to combine. Reserve 2 tablespoons sauce mixture in small bowl; set aside. Add chicken breasts to remaining sauce mixture; toss to coat. Transfer chicken to cookie sheet; bake 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- In large bowl, beat all Dressing ingredients except chives and parsley; refrigerate until just before serving.
- Stir chives and parsley into dressing. Toss lettuce and carrots in dressing. Divide mixture among 4 plates. Top with tomatoes.
- Transfer chicken breasts to cutting board; thinly slice. Divide chicken evenly over salads. Drizzle reserved marinade over chicken, top with blue cheese.
