Light Buffalo Chicken Salad Recipes

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BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 10

2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery with greens, chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce

Steps:

  • Preheat a skillet over medium-high heat.
  • Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
  • Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
  • Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

LIGHT BUFFALO CHICKEN SALAD



Light Buffalo Chicken Salad image

Light, and very yummy! Slightly adapted from an Ellie Krieger recipe from Healthy Appetite on the Food Network.

Provided by Maito

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 tablespoons nonfat plain yogurt
2 tablespoons low-fat buttermilk
1 tablespoon reduced-fat mayonnaise
1/2 tablespoon white vinegar
1/4 teaspoon sugar
2 -3 tablespoons crumbled blue cheese (about an ounce)
fresh ground pepper
1 1/2 tablespoons hot sauce
2 teaspoons canola oil
2 (8 ounce) boneless skinless chicken breasts
2 romaine lettuce hearts, cut into 1-inch strips (about 8 cups)
3 celery ribs, sliced
2 carrots, sliced
2 green onions, green part only, sliced
sliced mushrooms
diced tomato
low fat bacon bits

Steps:

  • Fold one sheet of paper towel into quarters and place on a small plate. Spoon yogurt onto paper towel and refrigerate for about 20 minutes. This will allow it to drain and thicken.
  • Whisk buttermilk, thickened yogurt and mayonnaise until smooth. Add vinegar and sugar and combine well. Stir in blue cheese and pepper, to taste.
  • Combine hot sauce and oil. Add chicken and coat well. Barbecue chicken until cooked through. Cut chicken into bite size pieces for the salad.
  • Place salad ingredients on plates. Top with dressing and chicken. Serve with extra hot sauce, if desired.

Nutrition Facts : Calories 507.5, Fat 14.6, SaturatedFat 3.4, Cholesterol 141.4, Sodium 775.1, Carbohydrate 32.8, Fiber 16.2, Sugar 14.6, Protein 64.6

BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

Delicious, and even better-quick! This buffalo chicken salad is a summer staple at our house. Sometimes we cook the chicken on the grill, then sprinkle the hot sauce over it with the dressing, because you've gotta have that kick! -Cori Cooper, Flagstaff, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch romaine, chopped (about 5 cups)
2 celery ribs, chopped
1 cup shredded carrots
1/2 cup fat-free ranch salad dressing

Steps:

  • In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 3-4 minutes; remove to a bowl. Stir in hot sauce, salt and pepper., On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing.

Nutrition Facts : Calories 229 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 644mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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