Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

Gluten Free
Health score
30%
Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing
45 min.
6
213kcal

Suggestions


Are you ready to elevate your salad game? This Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing is not just a meal; it's an experience that tantalizes your taste buds while keeping things healthy and gluten-free. Perfect for lunch, dinner, or any time you crave a satisfying main dish, this salad combines the bold flavors of spicy buffalo chicken with the creamy richness of blue cheese dressing.

Imagine tender, grilled chicken marinated in a zesty blend of hot sauce and paprika, served atop a bed of crisp romaine lettuce. The addition of fresh cherry tomatoes, crunchy carrot, and celery strips adds a delightful crunch and a burst of color to your plate. And let’s not forget the red potatoes, which provide a hearty element that makes this salad truly filling.

In just 45 minutes, you can whip up this delicious dish that serves six, making it perfect for family dinners or gatherings with friends. With only 213 calories per serving, you can indulge without the guilt. The balance of protein, healthy fats, and carbohydrates ensures that you’ll feel satisfied and energized. So, grab your grill and get ready to impress your loved ones with this vibrant and flavorful Buffalo Chicken Salad!

Ingredients

  • servings cheese-buttermilk dressing blue
  • large carrots 
  •  celery stalk 
  • cups cherry tomato halves 
  • tablespoons hot sauce 
  • 1.5 tablespoons olive oil 
  • tablespoon paprika 
  • cups potatoes red cubed
  • cups romaine lettuce shredded
  • 24 ounce skinned 

Equipment

  • bowl
  • sauce pan
  • grill
  • peeler

Directions

  1. Combine the first 3 ingredients in a large dish.
  2. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
  3. Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler.
  4. Place strips in a bowl of ice water.
  5. Let stand 30 minutes.
  6. Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender.
  7. Drain; cool.
  8. Prepare grill.
  9. Remove chicken from dish; discard marinade.
  10. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done.
  11. Cut chicken diagonally across grain into thin slices. Set aside.
  12. Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves.
  13. Serve with Blue Cheese-Buttermilk Dressing.

Nutrition Facts

Calories213kcal
Protein49.19%
Fat29.39%
Carbs21.42%

Properties

Glycemic Index
15.64
Glycemic Load
0.42
Inflammation Score
-10
Nutrition Score
23.746956566106%

Flavonoids

Apigenin
0.02mg
Luteolin
0.05mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
1.65mg

Nutrients percent of daily need

Calories:213.16kcal
10.66%
Fat:6.95g
10.7%
Saturated Fat:1.22g
7.64%
Carbohydrates:11.4g
3.8%
Net Carbohydrates:8.67g
3.15%
Sugar:3.06g
3.4%
Cholesterol:72.58mg
24.19%
Sodium:281.11mg
12.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.19g
52.37%
Vitamin A:6962.61IU
139.25%
Vitamin B3:12.92mg
64.59%
Vitamin K:55.86µg
53.2%
Selenium:37.02µg
52.88%
Vitamin B6:1.04mg
51.81%
Phosphorus:298.35mg
29.83%
Vitamin C:21.77mg
26.39%
Potassium:887.62mg
25.36%
Folate:85.04µg
21.26%
Vitamin B5:1.92mg
19.2%
Magnesium:52.66mg
13.17%
Manganese:0.23mg
11.67%
Vitamin B2:0.19mg
11.39%
Vitamin B1:0.17mg
11.22%
Fiber:2.74g
10.96%
Iron:1.82mg
10.09%
Vitamin E:1.49mg
9.94%
Copper:0.16mg
7.8%
Zinc:1.05mg
6.98%
Calcium:38.56mg
3.86%
Vitamin B12:0.23µg
3.82%
Source:My Recipes