adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Buffalo Chicken Salad
0 Likes
Prep Time:
20 minutes
Total Time:
45 minutes
Indulge guilt-free with a zesty Buffalo chicken salad - all the flavor, minus the extra calories and cleanup!
Ingredients:
  • 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)
  • 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
  • 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
Instructions:
  • Preheat oven to 425°F. Line a cookie sheet with foil and spray it with cooking spray; set aside.
  • Put the butter in a medium microwave-safe bowl and microwave it on High for 30 to 45 seconds until melted. Mix in the Buffalo wing sauce and celery seed until combined. Set aside 2 tablespoons of the sauce mixture in a small bowl. Coat the chicken breasts with the remaining sauce mixture, then place them on a baking sheet. Bake for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of at least 165°F.
  • Combine all Dressing ingredients in a large bowl, except for chives and parsley, and chill in the refrigerator until ready to serve.
  • Mix chives and parsley into the dressing. Coat the lettuce and carrots with the dressing. Portion the mixture onto 4 plates and garnish with tomatoes.
  • Slice the chicken breasts thinly on a cutting board. Distribute the slices evenly over the salads. Drizzle the reserved marinade on top of the chicken and sprinkle with blue cheese.

Similar Recipes