It’s getting to be a lot warmer here in the southeast so I like to serve a lot of lighter salads and grilled fare for dinners. We tried a recipe for a buffalo chicken salad and it was really yummy and completely gluten-free. The chicken strips were juicy and the salad had all the yummy flavors of a buffalo chicken sandwich just without the bread.
2 large boneless skinless chicken breasts pounded to 3/4 inch thickness and cut into 3-inch strips
4T Frank’s Red Hot cayenne pepper sauce
4 tsp olive oil
2 hearts of romaine lettuce heads chopped
2 celery stalks sliced
2 carrots grated
3 scallions chopped
Preheat broiler in oven. In a large bowl combine hot sauce and olive oil reserving about half for later. Add chicken to bowl of pepper sauce and toss until well coated. Arrange chicken on baking sheet and broil for 4-6 minutes turning over halfway through cooking.
In a large bowl combine remaining ingredients and toss. Serve salad topped with chicken and blue cheese dressing. Drizzle chicken with additional buffalo sauce for extra kick.
Blue Cheese Dressing Ingredients:
2 T mayo
1/4 c buttermilk
1/4 c plain low fat yogurt
1 T white vinegar
1/2 tsp granulated sugar
1/3 c crumbled blue cheese
salt and pepper to taste
Spoon yogurt onto folded paper towl and place in refrigerator for 20 minutes to drain and thicken or try using greek yogurt. In a medium bowl, whisk buttermilk, yogurt and mayo until smooth. Add vinegar and sugar and whisk. Stir in blue cheese and season to taste.