Tuesday, March 30, 2010

Buffalo Chicken Salad

I love to buffalo-fy things: buffalo turkey burgers, buffalo chicken dip and now buffalo chicken salad. This one though is actually on the healthy side. This recipe is courtesy of Ellie Krieger.

1 pound chicken strips
2 Tbsp. cayenne pepper hot sauce (I like Crystal)
2 tsp. olive oil
romaine lettuce
celery, thinly sliced
carrots, thinly sliced
2 scallions, thinly sliced
1/2 cup blue cheese dressing (recipe follows)

Preheat the broiler.

In a large bowl, combine the hot sauce and oil, add the chicken, and toss until well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, 6-8 minutes, turning once.

In a large bowl, combine the romaine lettuce, celery, carrots, and scallions and toss with the dressing. Divide among four plates, top with the warm chicken, serve with extra hot sauce on the side.

Blue Cheese Dressing
1/4 cup nonfat, plain Greek yogurt
1/4 cup low-fat buttermilk
2 Tbsp. mayonnaise (canola oil or olive oil based are healthier)
1 Tbsp. white wine vinegar
1/2 tsp sugar
1/3 cup crumbled blue cheese
salt and freshly ground black pepper to taste

In a medium bowl, whisk the yogurt, buttermilk and mayonnaise together. Add the vinegar and sugar and continue to whisk until well combined. Stir in the blue cheese and season with Kosher salt and pepper.

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