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Buffalo Chicken Salad

Buffalo Chicken Salad

Prep time: 15 minutes | Cook time: 30 minutes

4 Servings | Calories: 300 | Protein: 31 | Fat: 16 | Carbs: 12

Gluten-Free

INGREDIENTS

  • 1 lb. boneless, skinless chicken breast
  • 1 cup buffalo sauce
  • ½ lemon, juiced
  • 2 Tbsp. ranch seasoning OR ranch seasoning below
  • ½ Tbsp. garlic powder
  • 3 large carrots, sliced
  • ¼ red onion, diced
  • ½ cup cherry tomatoes, halved
  • 2 cups spring mix
  • Optional: blue cheese crumbles

Avocado Dressing

  • 1/2 large avocado
  • 3 Tbsp.olive oil
  • 1/4 cup water, or more for thinner consistency
  • ½ lemon, juiced
  • 1 Tbsp. garlic powder
  • salt and pepper, to taste

Ranch Seasoning

  • 2 Tbsp. dried parsley
  • 2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried chives

DIRECTIONS

  1. Preheat oven to 400F.
  2. Toss chicken in large bowl with buffalo sauce, lemon juice, ranch seasoning, and garlic powder. Transfer all to large baking pan and bake for 18-25 minutes.
  3. While chicken is baking, combine avocado dressing ingredients in a blender and blend until smooth. Set aside.
  4. When chicken is fully cooked, shred n baking pan and stir to fully incorporate remaining sauce in pan.
  5. In a large bowl, add spring mix, carrots, red onion and cherry tomatoes.
  6. When ready to eat, add shredded chicken, avocado dressing and optional blue cheese crumbles. Enjoy!