Buffalo Chicken Salad
Ingredients
Marinaade
- ¼ cup Hot sauce
- ½ tsp sugar or honey
- ½ tsp ground cumin
- 1 tsp mild smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp olive oil
- salt and pepper as needed
- 1 lb boneless skinless chicken breast
Salad
- 1 cup shredded or grated carrots
- 7-8 cups shredded romaine
- 3 stalks celery, chopped
- 1 medium avocado sliced
- 1 bell pepper or handful of mini bell peppers
- ½ medium red onion sliced
- 2 stalks green onions
- ½ cup blue cheese crumbled
- 2 tbsp chopped chives
- 2 tbsp cilantro chopped
Dressing
- ¼-½ cup hot sauce start with ¼ and add more if you prefer spicier sauce
- ½ cup Greek yogurt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried dill leaves
- 2 tbsp lemon juice
- ½ tsp sugar/honey or maple syrup
- salt and black pepper if needed
Instructions
Grilled Chicken
- Mix all the ingredient for the marinade and add the chicken breasts to a bowl or resealable freezer bag. Refrigerate for at least an hour or overnight.
- Preheat the grill to 400° F. Brush or spray grates with olive oil. Place the marinated chicken on the grill and don't disturb the chicken for 6 minutes on the first side. Flip the chicken and cook another 6-7 minutes or until the internal temperature has reached 165° F. Transfer to a plate or chopping board and allow the chicken to rest for at least 5 minutes before slicing it.
Dressing
- Add all of the ingredients for the dressing to a screw top mason jar, shake until combined. Add a tablespoon of water at a time to the dressing to thin it out if needed. Taste for seasoning. Add salt only later if needed. I found the dressing dissent need any salt.
Assemble
- On a large platter or bowl place the chopped romaine lettuce. Neatly arrange all the veggies and the blue cheese. The top it with sliced grilled chicken. Serve dressing drizzled on top or on the side.
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