Buffalo Chicken Salad That’s Healthy-ish

If you’re like me, you like all of those yummy forbidden foods and look for ways to make them a little healthier.  I could eat pizza, french fries, and nachos every day, but I try to refrain ;).  That’s why I love the Dude Diet cookbook so much.  It has lots of my favorite foods prepared in much healthier ways.  Take buffalo wings for example.  Normally they are battered & fried and dipped into thick blue cheese or ranch dressing.  I do enjoy them from time to time, but for a weeknight dinner I’ve found a healthier and equally satisfying way to make a version of buffalo wings.  Chicken breast replaces wings and it’s topped with a homemade dressing that’s a bit lighter than a traditional blue cheese dressing.  It’s actually become one of our favorite salads.  And by the way, this is also my favorite way to cook a chicken breast.  It is always cook evenly without being dry.  Let me know if you try it.

ingredients:

2 chicken breasts
1/2 Frank’s RedHot Buffalo Wing Sauce
6 cups chopped romaine hearts
2 ribs celery thinly sliced into half moons
1 cup shredded carrots
1/4 medium red onion thinly sliced
2 oz. crumbled blue cheese

dressing:

1/2 cup nonfat plain Greek yogurt
2 tablespoons extra virgin olive oil
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon honey (I omit this)
1/8 teaspoon ground cumin

to cook the chicken breasts:

Rinse chicken breasts and pat dry with a paper towel.  Season both sides generously with salt and pepper.  Heat large skillet over med-high heat.  When hot add olive oil and swirl to cover bottom of pan.  Lower the heat to medium and add chicken breasts.  Cook for 1 minute then flip breasts over.  Reduce heat to low, cover pan with tight fitting lid, and cook for 10 minutes.  DO NOT LIFT LID.  After 10 minutes, turn off the heat and let chicken sit, covered for an additional 10 minutes.  DO NOT LIFT LID UNTIL THE FINAL 10 MINUTES.  Dice chicken into bite size pieces.

Divide lettuce, celery, carrots, and red onion onto two plates.  Top each salad with half of the buffalo chicken and sprinkle with crumbled blue cheese and dressing.