Healthy grilled Buffalo chicken salad recipe
This healthy chicken salad recipe is filling and so delicious. My entire family devours it, which is a must in my book. I have never cooked so much in my life and need options more than ever, so I thought I’d share this yummy salad.
It has a slight kick to it but it only makes the chicken tastier. The salad here was made with spinach, but you can easily substitute for romaine or iceberg lettuce, if that’s what you have. The parsley is used as a garnish, so if you don’t have any, feel free to skip because your family won’t miss it.
Healthy Grilled Buffalo Chicken Salad
Ingredients
For the grilled chicken:
- 5-2 lbs boneless, skinless chicken breasts
- 1/3 cup hot sauce (Frank’s, Tabasco or your favorite)
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the salad:
- One bag of fresh baby spinach leaves
- One red bell pepper, sliced
- One large cucumber or 4-5 mini cucumbers, sliced
- Half of a small red onion, sliced thinly
- 1 stalk of celery, sliced
- Parsley, for garnish
For the dressing:
- 1 cup greek yogurt (or sour cream)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3-5 tablespoons of hot sauce, depending upon your heat preference
Instructions
- In a small mixing bowl, combine the lime juice, honey, hot sauce and spices.
- Whisk in the olive oil.
- Pour marinade into a Ziploc or zippered bag and add chicken breasts. Marinate for 3-4 hours. Preheat your grill.
- Cook the chicken for 5-7 minutes, then flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165°.
- Remove from grill and let the chicken rest. Once cooled, slice the chicken for topping the salad.
- In a large bowl, combine the chopped vegetables. Layer the sliced chicken over the top.
- Mix the dressing ingredients and drizzle over the salad.
- Garnish with parsley to serve.
Are you also cooking more during the quarantine? Let me know what kind of recipes you need so I can share my favorites with you.
Buffalo chicken salad
Prep Time
10 minutes
Cook Time
7 minutes
Additional Time
4 hours
Total Time
4 hours 17 minutes
Ingredients
- For the grilled chicken:
- • 1.5-2 lbs boneless, skinless chicken breasts
- • 1/3 cup hot sauce (Frank’s, Tabasco or your favorite)
- • 2 tablespoons honey
- • 1 tablespoon fresh lime juice
- • 1 teaspoon garlic powder
- • 1 teaspoon chili powder
- • 1 teaspoon salt
- • 1/2 teaspoon paprika
- • 1/2 teaspoon onion powder
- • 1/4 teaspoon black pepper
- • 2 tablespoons olive oil
- For the salad:
- • One bag of fresh baby spinach leaves
- • One red bell pepper, sliced
- • One large cucumber or 4-5 mini cucumbers, sliced
- • Half of a small red onion, sliced thinly
- • 1 stalk of celery, sliced
- • Parsley, for garnish
- For the dressing:
- • 1 cup greek yogurt (or sour cream)
- • 1 teaspoon garlic powder
- • 1 teaspoon chili powder
- • 1 teaspoon salt
- • 1 teaspoon dried dill
- • 1/2 teaspoon paprika
- • 1/2 teaspoon onion powder
- • 1/4 teaspoon black pepper
- • 3-5 tablespoons of hot sauce, depending upon your heat preference
Instructions
- In a small mixing bowl, combine the lime juice, honey, hot sauce and spices.
- Whisk in the olive oil.
- Pour marinade into a Ziploc or zippered bag and add chicken breasts. Marinate for 3-4 hours. Preheat your grill.
- Cook the chicken for 5-7 minutes, then flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165°.
- Remove from grill and let the chicken rest. Once cooled, slice the chicken for topping the salad.
- In a large bowl, combine the chopped vegetables. Layer the sliced chicken over the top.
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