Buffalo Chicken Salad

I love buffalo chicken!  It’s such a great flavor profile.  Depending on how much you like buffalo, this recipe allows you to add just the right amount to get to your desired level of hotness.  This makes for a hearty, satisfying salad and is easy to pull together for a quick weeknight dinner.

Servings:  2

Size:  Main course salad

Points Plus: 10 pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time:  n/a

Rating: 4 stars – Very good
* Recipe from www.siriouslydelicious.blogspot.com

Ingredient List:

6 oz. rotisserie chicken

Frank’s hot sauce – buffalo flavor

Chopped romaine

1 cup tomato, diced

2 oz. blue cheese crumbles

1 avocado, diced

12 blue tortilla chips

2 Tbsp. Greek yogurt, plain, fat free

Directions:

Shred the rotisserie chicken with a fork.  Add Frank’s hot sauce to your chicken and stir until the chicken is evenly coated with buffalo sauce.  Chop up hearts of romaine and plate out portions for two main course salads.  Dice the tomato and avocado.  Assemble your salads by adding the shredded chicken (about 3 oz. per serving), tomato, avocado and crumbled blue cheese (1 oz. of cheese per salad).  Crush 6 blue tortilla chips on top of each salad.  For dressing, use a generous spoonful of plain Greek yogurt.

Tip:

Do you struggle with cutting an avocado?  Here’s a quick and easy way to make easy work of it.  Slice the avocado in half length-wise.  Use your knife to lightly puncture the pit, this will allow you to easily pull out the pit using the blade of the knife.  With the avocado still in its rind, make cuts in both directions which would result in diced pieces.  Use a large spoon to scoop out each side of the already pre-diced avocado pieces and add to your salad (or whatever else you are making with diced avocado!).

XOXO Megan