Low Sodium Buffalo Chicken Salad
Indulge in bold, tangy flavors with this Low Sodium Buffalo Chicken Salad, a healthier twist on a classic favorite. Perfect for spice lovers looking to cut back on salt, this recipe features tender grilled chicken breasts coated in zesty low sodium buffalo sauce, all nestled on a bed of crisp romaine, shredded carrots, crunchy celery, and sweet red bell pepper. Creamy avocado and a sprinkle of low sodium blue cheese crumbles add richness, while a drizzle of low sodium ranch or blue cheese dressing ties it all together. Quick and easy to prepare in just 30 minutes, this vibrant salad is perfect for a nutritious lunch or a light dinner that doesn’t compromise on flavor. Garnished with fresh parsley, this dish is as colorful as it is satisfying, catering to health-conscious eaters while delivering the fiery bite of a classic buffalo dish.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 0.25 cup low sodium buffalo sauce
- 4 cups romaine lettuce
- 1 cup carrots, shredded
- 1 cup celery, chopped
- 1 cup red bell pepper, diced
- 0.25 cup low sodium blue cheese crumbles
- 1 large avocado, diced
- 0.25 cup low sodium ranch or blue cheese dressing
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon fresh ground black pepper
- 0.5 teaspoon garlic powder
Instructions
Preheat your grill or stovetop grill pan over medium-high heat.
Flatten the chicken breasts a bit using a meat mallet to ensure even cooking.
In a small bowl, mix olive oil, fresh ground black pepper, and garlic powder.
Brush the chicken breasts with the olive oil mixture on both sides.
Grill the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink inside. Ensure internal temperature reaches 165°F (75°C).
Remove the chicken from the heat and let it rest for about 5 minutes.
Dice the grilled chicken into bite-sized pieces and place in a medium bowl.
Add the low sodium buffalo sauce to the chicken, gently tossing to coat.
In a large salad bowl, combine romaine lettuce, shredded carrots, chopped celery, and diced red bell pepper.
Top the salad with the buffalo chicken, diced avocado, and low sodium blue cheese crumbles.
Drizzle the low sodium dressing over the salad.
Garnish with freshly chopped parsley.
Serve immediately and enjoy the vibrant flavors of your Low Sodium Buffalo Chicken Salad.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 22.7 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 639 mg | 49% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3808 mg | 81% | |
*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.
