Buffalo Chicken Salad
Prep: 15 minutes | Cook: 30 minutes | Servings: 4
1 Serving | Calories: 300 | Protein: 31 | Fat: 16 | Carbs: 12
Gluten-Free
INGREDIENTS
Salad
- 1 lb. boneless, skinless chicken breast
- 1 cup buffalo sauce
- ½ lemon, juiced
- 2 tbs. ranch seasoning OR ranch seasoning below
- ½ tbs. 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
- ½ large avocado
- 3 tbs. olive oil
- ¼ cup water, or more for thinner consistency
- ½ lemon, juiced
- 1 tbs. garlic powder
- salt and pepper to taste
Ranch Seasoning
- 2 tbs. dried parsley
- 2 tsp. dried dill
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. black pepper
- ½ tsp. dried chives
DIRECTIONS
- Preheat oven to 400°F.
- 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 to 25 minutes.
- While chicken is baking, combine avocado dressing ingredients in a blender and blend until smooth. Set aside.
- When chicken is fully cooked, shred in baking pan and stir to fully incorporate remaining sauce in pan.
- In a large bowl, add spring mix, carrots, red onion and cherry tomatoes.
- When ready to eat, add shredded chicken, avocado dressing and optional blue cheese crumbles. Enjoy!