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Crispy Buffalo Chicken Salad Recipe
There's just something about crispy chicken over a bed of refreshing greens for a healthy lunch or dinner salad… We can't get enough! This Crispy Buffalo Chicken Salad recipe turns up the heat. It’s a great lower-calorie dupe for the salads topped with fried Buffalo chicken that you find at restaurants, like the 1,020-calorie Boneless Buffalo Chicken Salad at Chili’s! And if you want to cook your chicken in an air fryer, we have directions for that at the bottom of the recipe…
Entire recipe: 345 calories, 12.5g total fat (3g sat. fat), 907mg sodium, 21g carbs, 4g fiber, 6g sugars, 34g protein
Click for WW PersonalPoints™ value*
Cook: 25 minutes
3 tbsp. panko bread crumbs
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tbsp. (about 1 large) egg white or fat-free liquid egg substitute
One 4-oz. raw boneless skinless chicken breast cutlet
3 cups chopped romaine lettuce
1/3 cup chopped tomato
1 tbsp. crumbled blue cheese
2 tsp. Frank’s RedHot Original Cayenne Pepper Sauce, or more for topping
2 tbsp. light ranch dressing
Preheat oven to 375ºF. Spray a baking sheet with nonstick spray.
In a wide bowl, mix bread crumbs, garlic powder, and onion powder.
Place egg white/substitute in a second wide bowl. Coat chicken with egg, followed by the seasoned bread crumbs. Place chicken on the baking sheet, and top with any remaining bread crumbs.
Bake for 25 minutes, until chicken is cooked through and golden brown, flipping halfway through.
Slice chicken into thin strips.
Place lettuce on a large plate or in a large bowl. Top with tomato, chicken, and blue cheese. Drizzle hot sauce over chicken. Toss with dressing, or serve it on the side.
MAKES 1 SERVING
Air-Fryer Alternative: Set air fryer to 370°F. Cook chicken until cooked through and crispy, about 18 minutes, flipping halfway through.
Hungry for More Healthy Lunch & Dinner Chicken Salad Recipes?
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That pal who always orders salads like this when you're out? Send them this recipe.
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