The slight heat from this marinated buffalo chicken paired with the cool sweet tender butter lettuce makes this salad the perfect combination. Please don’t pass on making your blue cheese dressing either—it is so simple and worth it!
3-4 boneless, skinless chicken breasts
3/4cupbuffalo hot sauce2 tbsp. olive oil
2-3 tbsp. honey
1 tbsp. apple cider vinegar
1 garlic clove, minced
Salt and pepper, to taste
FOR THE DRESSING
3/4cupnonfat plain Greek yogurt1/4cupbuttermilk1 tbsp. white vinegar
1-2 tsp. garlic powder
3/4cup crumbled blue cheese
Salt and pepper, to taste
Instructions
Whisk together hot sauce, olive oil, honey, vinegar, garlic, salt and pepper in a large bowl. Reserve ¼ cup marinade to baste. Add chicken to bowl, toss to coat, and marinate in the refrigerator for at least 30 minutes to 1 hour.
In a small bowl, whisk together the Greek yogurt, buttermilk, vinegar, garlic powder, salt and pepper. Fold in the crumbled blue cheese last. Set it aside.
Preheat grill to medium-high heat. Place chicken on grill and cook for about 5 minutes or until grill marks appear. Flip and cook another 3-5 minutes, basting with reserved marinade, until chicken registers 165°. Transfer to a cutting board, and let rest for 10 minutes.
Combine BUTTER ME UP, celery, carrots, avocado, tomatoes, and cucumber in a large bowl. Top with sliced chicken and dressing. Enjoy!
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