Light Buffalo Chicken Salad

"Light, and very yummy! Slightly adapted from an Ellie Krieger recipe from Healthy Appetite on the Food Network."
 
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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by SweetsLady photo by SweetsLady
Ready In:
40mins
Ingredients:
17
Serves:
2-4
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ingredients

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directions

  • 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.

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Reviews

  1. Healthy goodness. I really loved the flavor combinations in this healthy dinner salad. The hot sauce (I used Frank's) played nicely off of the creamy/cool salad dressing. I used feta instead of blue cheese (due to an allery). Delicious, easy and healthy. Love it!
     
  2. 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!
     
  3. 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. :)
     
  4. Scrumptious lunch! I didn't have celery and used grated carrot instead of sliced. I can't wait to share it with dh. Thanks for sharing the recipe!
     
  5. I was looking for a lower fat Buffalo Chicken Salad and I do believe I've found it! I cut the salad ingredients in half and made the full amount of dressing. I used one large chicken breast (cut into bite-size pieces) and, with Maito's permission, cooked it in the recipe amount of oil with 2 T Frank's Red Hot. The sauce it makes is wonderful and spicy when adding it to the salad with the dressing. I loved it! Thanks for sharing this great salad recipe, Maito! **Made for PRMR**
     
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Tweaks

  1. Healthy goodness. I really loved the flavor combinations in this healthy dinner salad. The hot sauce (I used Frank's) played nicely off of the creamy/cool salad dressing. I used feta instead of blue cheese (due to an allery). Delicious, easy and healthy. Love it!
     

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