Description
A vibrant salad featuring crispy greens, crunchy veggies, and perfectly grilled chicken drizzled with zesty buffalo sauce.
Ingredients
Scale
- ¼ cup buffalo sauce, divided
- 2 tablespoons coconut aminos (or 1 tablespoon soy sauce + 1 tablespoon water)
- Pinch of salt and pepper
- 1 ¼ lb. boneless skinless chicken breasts
- ½ cup ranch dressing of choice
- 8 cups chopped romaine lettuce
- 1 medium English cucumber, diced (~2 cups)
- 2 medium carrots, peeled and diced (~1 cup)
- 2 medium celery stalks, diced (~1 cup)
- ¼ cup diced red onion
- ½ cup blue cheese crumbles
- ½ cup roasted chickpeas
Instructions
- Preheat the grill to medium-high heat (or preheat a large heavy skillet over medium-high heat on the stove).
- Whisk together 2 tablespoons buffalo sauce, the coconut aminos, and a pinch of salt and pepper in a shallow bowl.
- Add the chicken to the bowl and toss to coat on all sides. Set aside to marinate.
- Place the marinated chicken over indirect heat and grill for 5-7 minutes on each side until cooked through (internal temperature of 165℉). Alternatively, cook in a skillet for the same duration.
- Combine the ranch dressing and the remaining buffalo sauce to make the dressing.
- Remove the chicken to a plate, allow it to cool, then cut into bite-size cubes.
- In a large bowl, combine the romaine, cucumber, carrots, celery, red onion, blue cheese, chicken, and dressing. Toss well.
- Sprinkle roasted chickpeas over each serving before serving.
Notes
Marinate chicken for at least 15 minutes. Adjust the buffalo sauce according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg