Buffalo Chicken Salad with Spicy Ranch Dressing

Prep time: 15 min

Cook time: 30 min

Servings: 4

Buffalo Chicken Salad with Spicy Ranch Dressing sounds delicious!

Ingredients

BUFFALO CHICKEN

450 grams chicken breasts

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper (to taste)

SALAD

400 grams Romaine lettuce

120 grams carrots

80 grams celery

120 grams bell peppers strips

24 grams green onions

1/2 cup corn

SPICY RANCH DRESSING

1/4 cup PRIMAL KITCHEN buffalo sauce

1 tbsp BUFFALO HOT SAUCE

1 tbsp lemon juice

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dill weed

Salt and pepper (to taste)

1 tbsp choc zero maple syrup

85 grams fage nonfat greek yogurt

Directions

Add the chicken breasts along with all of the other marinade ingredients to a resealable freezer bag. Press out the air, seal, and massage the marinade into the chicken. Refrigerate for at least an hour or overnight.

Preheat grill to 400° F. and spray the grates with oil. Cook the chicken for 6 minutes on the first side then flip and cook another 6-8 minutes or until the internal temperature reaches 165° F. Let the chicken rest for at least 5 minutes before slicing it.

Place the romaine lettuce on a large serving platter or serving bowl. Top it with all of the salad ingredients and the sliced buffalo chicken. Serve with the dressing on the side or drizzled on top. Add all of the ingredients for the dressing to a mason jar. Screw on the lid and shake until combined. Add a tablespoon of water at a time to the dressing to thin it out until it's a consistency that you like. Taste for seasoning.