Skinny Buffalo Chicken Salad Recipe

I’ve been on a mission to trim down some of my favorite foods.  The biggest thing I’ve learned is that it doesn’t take a ton of calories and fat to make something really flavorful!

I’ve got a few secret weapons.  I’ve definitely been using a lot more spice in my cooking lately.  I’ve also been using so much more reduced-fat and fat-free dairy products…I can rarely tell the difference between reduced fat and full fat in recipes.  And, I love to incorporate fresh fruits and veggies when I can – not only do they add low-calorie flavor, but they up the nutritional factor of your foods. Win/win!

One of my absolute favorite indulgences is buffalo wings.  Oh, I think I could eat them just about every day…and for me, the spicier, the better.  But the real deal isn’t the best thing in the world for you.  So, I did a little bit of Pinterest-ing and a little bit of creating in my own kitchen, and found a delicious (and healthy) replacement!

Ingredients

6 medium carrots, peeled
6 stalks of celery
1/4 cup fat-free sour cream
1 packet dry ranch dressing mix
1/4 cup blue cheese crumbles
1 lb boneless, skinless chicken breast
1/4 cup dry rub (I use one from a local shop that includes pretty much everything in the spice cabinet …but you can also use just equal parts salt, pepper, garlic powder, and chili powder.)
2 tbsp olive oil
1/4 cup buffalo wing sauce (I use the one from Moore’s Marinade, but any one will do.)

Directions

Slice carrots and celery into matchstick-sized pieces.  Mix with sour cream, ranch dressing mix, and blue cheese crumbles.  Refrigerate for 30 minutes to an hour before preparing chicken.

Cut your chicken breast into bite-sized pieces (about the size of small chicken tenders). Toss in a bowl with dry rub, until dry rub coats the chicken on all sides (add a spoonful more if needed).

Heat oil over medium heat in a large non-stick skillet.  Add chicken…let sear for 3-4 minutes, then flip.  Sear on the other side for 2-3 minutes more, until chicken is cooked through.  Remove from pan.

Toss buffalo wing sauce and chicken in a bowl until chicken is well-covered.  Serve on top of refrigerated salad.