Sunday, March 6, 2016

Buffalo Chicken Salad: Light 'n Spicy





In January of this year, I joined a Facebook group based on having a good new year and meeting goals to have a healthier life.  One of the interesting thing about the group is that I only knew one person in it, the friend who invited me to join.  Unlike a previous healthy "challenge" that I took part in, this one was based on participation in the group (posted check-ins, recipes, etc.), rather than points based on specific food and exercise goals.  In many ways, this new approach was a better one for me at that time.  Less pressure in the post-holiday time was a good thing.

One of the recipes that was shared was for a lightened up buffalo chicken salad.  The original was online here.  It was really saucy, so I took a tip from the Hungry Girl chicken salad I like and added some more veggies.  Specifically, I added some chopped cucumbers and carrots to add some crunch and volume.  It was also nice to have the carrots with the celery.  It is like a whole platter of buffalo wings and veggies, all in one mix.  


Ingredients:

  • 1/2 cup plain Greek yogurt
  • 1/4 cup buffalo sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2- 3 cups diced, cooked chicken breast
  • 3/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/2 or more of a cucumber, peeled and chopped 
  • 1 to 2 handfuls of julienned carrots 


Directions:

  1. In a small bowl combine the plain greek yogurt, buffalo sauce, garlic powder, salt and pepper.
  2. In another bowl, combine chicken, celery, cukes, carrots, and red onion. 
  3. Stir in the buffalo sauce/yogurt mixture until well combined.

 













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