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Nutrition Facts
Serving Size 1 (1054g) Recipe makes 2 servings
Calories 507
Calories from Fat 131		(25%)
Amount Per Serving		%DV
	Total Fat 14.6g	22%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.1g
Cholesterol 141mg		47%
Sodium 775mg		32%
Potassium 2623mg		74%
Total Carbohydrate 32.8g		10%
	Dietary Fiber 16.2g	64%
	Sugars 14.6g
Protein 64.6g		129%
detailed view... how is this calculated?

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Light Buffalo Chicken Salad

Recipe #305132 | 40 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Maito
May 27, 2008

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

SERVES 2 -4 (change servings and units)

Ingredients

Blue Cheese Dressing

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

Chicken

1 1/2 tablespoons hot sauce
2 teaspoons canola oil
2 (8 ounce) boneless skinless chicken breasts

Salad

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

Optional Salad ingredients

sliced mushrooms
diced tomato
low fat bacon bits

Directions

1
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.
2
Whisk buttermilk, thickened yogurt and mayonnaise until smooth. Add vinegar and sugar and combine well. Stir in blue cheese and pepper, to taste.
3
Combine hot sauce and oil. Add chicken and coat well. Barbecue chicken until cooked through. Cut chicken into bite size pieces for the salad.
4
Place salad ingredients on plates. Top with dressing and chicken. Serve with extra hot sauce, if desired.

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Featured Reviews for This Recipe

From: 2Bleu (Bird&Buddha)

On Apr 3, 2009

This is a lovely and very light salad. I saute'ed the chicken in oil and hot sauce and piled it high atop the salad to serve. This made a wonderful presentation. The dressing is very good, and you don't taste the low-fat in it. It tastes like a wonderful, full flavored dressing. I didn't use bacon bits as I had none, but sure wish I had as we feel they would go perfect with this recipe. Thanks for sharing.

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From: ~Nimz~

On Sep 12, 2008

Excellent, but not enough dressing for us. I tripled the dressing because this was a main dish for dinner. I left out the celery and carrots and went with the green onions only. I used chicken tenders and sauteed them in the oil and hot sauce and this worked out really well. Wonderful flavor in the chicken and the blue cheese dressing went great with the heat. Thanks Made for I Recommend.

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From: appleydapply

On Apr 30, 2009

This is a great, quick recipe when made with leftover chicken like I did. I simply sliced some roast chicken and warmed it in a skillet with the hot sauce and a bit of oil. Then served as directed except w/ grated carrots. The dressing didn't taste low-fat; I will try adding non-fat yogurt to my usual blue-cheese dressing in the future!

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