Keto Buffalo Chicken Salad
Spice up your low-carb meals with this irresistibly tangy and savory Keto Buffalo Chicken Salad! This quick and easy recipe combines juicy, oven-baked chicken breasts coated in a buttery Frank's RedHot sauce with crisp romaine lettuce, crunchy celery, and a creamy drizzle of ranch dressing. Blue cheese crumbles add a bold, tangy kick, while a sprinkle of fresh green onions ties it all together. Ready in just 35 minutes, this healthy, keto-friendly salad delivers restaurant-quality flavor perfect for lunch, dinner, or meal prep. Packed with protein and bursting with bold buffalo flavor, this dish is a must-try for buffalo chicken fans looking to stay on track with their low-carb lifestyle.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 2 tablespoons butter
- 0.25 cup Frank's RedHot Sauce
- 4 cups romaine lettuce
- 2 pieces celery stalks
- 0.5 cup blue cheese crumbles
- 0.25 cup ranch dressing
- 2 pieces green onions
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place the chicken breasts on a baking sheet and drizzle them with olive oil.
Season the chicken with salt, black pepper, garlic powder, and cayenne pepper, ensuring both sides are well coated.
Bake the chicken in the preheated oven for 20 minutes or until fully cooked and no longer pink at the center.
While the chicken is baking, melt the butter in a small saucepan over low heat.
Add the Frank's RedHot Sauce to the melted butter and simmer for 2-3 minutes, stirring occasionally to combine. Remove from heat and set aside.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing it into thin strips.
In a large mixing bowl, combine the sliced chicken with the buffalo sauce, tossing to ensure the chicken is well coated.
Roughly chop the romaine lettuce and slice the celery stalks. Dice the green onions as well.
In a large salad bowl, assemble the salad by layering romaine lettuce, celery, and the sliced buffalo chicken.
Sprinkle blue cheese crumbles over the salad and drizzle with ranch dressing.
Garnish with green onions and serve immediately.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 491 mg | 38% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
