Lunch · American
Buffalo chicken salad with blue cheese yogurt dressing
Hot-sauce chicken breast over romaine, celery and carrot with a light blue cheese dressing.
- Serves
- 2
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 bowls- 300 g chicken breast, boneless skinless
- 1 tsp olive oil
- 45 ml hot pepper sauce
- 10 g butter
- 150 g romaine lettuce, chopped
- 100 g celery, sliced
- 100 g carrots, cut into sticks
- 100 g cherry tomatoes, halved
- 100 g plain nonfat greek yogurt
- 20 g blue cheese, crumbled
- 1 tbsp lemon juice
- 1/4 tsp salt
Method
Season the chicken with salt, rub with oil and cook in a skillet over medium heat for 5 to 6 minutes per side, until cooked through. Rest, then slice.
Melt the butter with the hot sauce in the warm pan and toss the sliced chicken in it.
Stir the yogurt, blue cheese and lemon juice together for the dressing.
Divide the romaine, celery, carrots and tomatoes between bowls, top with the chicken and spoon over the dressing.