Grilled Buffalo Chicken Salad

Craving something with a little kick? Try my Buffalo chicken salad. Marinated Buffalo chicken that is then grilled and topped on a veg of spinach leaves and vegetables. Drizzle on a homemade salad dressing!

Prep Time20

Cook Time20

Marinade time3

Total Time3 40

Course: Salad

Cuisine: American

Keyword: low-carb

Servings:

Calories: 354kcal

Ingredients

For the grilled chicken:

1.5-2 lbs Boneless skinless chicken breasts
⅓ cup Hot Sauce we used Frank’s
2 tablespoons Gentle Sweet
1 tablespoon Fresh Lime Juice
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Salt
½ teaspoon Paprika
½ teaspoon Onion Powder
¼ 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
½ teaspoon Paprika
½ teaspoon Onion Powder
¼ 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 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 the 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.

Notes

Most of the carbs are from the yogurt in the dressing. To lower the carbs to 10 grams per serving, use sour cream in place of the yogurt. (This also raises the calories to 413 per serving.)

Nutrition