Buffalo Chicken Salad

Buffalo Chicken Salad

Buffalo Chicken Salad
(Serves 4)

What You Need:

2 lbs chicken tenderloins
8 tbsp hot sauce (I use Frank’s) – will be divided
4 tbsp white vinegar
2 tsp garlic powder
2 tsp paprika
1 dash cayenne pepper
1 can of black beans – drained and rinsed
1 can of whole kernel corn – drained and rinsed
Romaine Lettuce
4 Roma Tomatoes
Bleu cheese crumbles
Organic ranch dressing

Directions:

For chicken:

  1. Combine 2 tbsp of hot sauce, vinegar, garlic powder, paprika, and cayenne pepper, in a small mixing bowl. Mix well.
  2. Add chicken. Toss to coat. Marinate covered in the refrigerator for about 30 minutes.
  3. You can either choose to grill the chicken or bake in the oven at 375 degrees.
  4. If grilling, lightly spray the chicken with olive oil cooking spray and grill until cooked through.
  5. If baking, place in baking dish sprayed with olive oil cooking spray. Bake for 12-15 minutes, or until the chicken is no longer pink in the middle.

For salad prep:

  1. Place 2 cups of romaine lettuce in each bowl.
  2. Add 1 diced roma tomato to each bowl.
  3. Drain and rinse black beans and corn. Mix together. Add 1/2 cup of corn/bean mixture into each bowl.
  4. Sprinkle with bleu cheese crumbles.
  5. Once chicken is cooked, place back into bowl and mix in the remaining 6 tbsp of hot sauce. Dice (3/4 cup) and place over top of each salad.
  6. Drizzle two tablespoons of dressing over top or place on the side.
  7. Enjoy!

21-Day Fix Container Counts:

Lettuce and Tomato – 1 1/2 green
Corn/Bean Mixture – 1 yellow
Chicken – 1 red
Bleu Cheese – 1/2 blue
Dressing – 1 orange

Tip:

See Buffalo Chicken Bowl recipe for a great leftover option!

Buffalo Chicken Bowl