Buffalo Chicken Salad
9.7g
Net Carbs
27.2g
Protein
71.1g
Fat
9.1g
Fiber
814
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 large Egg
- 5 1/3 tablespoons Apple Cider Vinegar
- 1/4 teaspoon Black Pepper
- 1 medium (4-1/8" long) Young Green Onions
- 1 head Cos or Romaine Lettuce
- 1/8 teaspoon Celery Salt
- 2 thigh, bone removeds Chicken Thigh Meat and Skin (Broilers or Fryers)
- 2 tablespoons Sour Cream
- 1/8 teaspoon Garlic Powder
- 1/3 teaspoon Salt
- 1/4 cup Real Mayonnaise
- 1/8 teaspoon Red or Cayenne Pepper
- 1/2 fruit (2-1/8" diameter) Lemon
- 2/3 ounce Blue Cheese
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 1/4 cup Olive Oil
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 1 medium Tomato
Directions:
- Preheat oven to 450°, and line a sheet pan with foil.
- Into a large bowl, juice the lemon and remove the seeds. Finely chop the onions and add them, along with the mayonnaise, sour cream, blue cheese and garlic powder to the lemon juice; stir to combine and set aside.
- Prepare the vegetables: cut the romaine into 1-inch pieces, cut celery into ½-inch pieces on a bias, slice red pepper into ¼-inch strips, and cut tomato into 1-inch dice. Place all vegetables in the large bowl with the dressing (but do not toss) and refrigerate until needed.
- In a medium bowl, whisk the egg with a fork. Add apple cider vinegar, olive oil, salt, pepper, celery salt, and cayenne pepper, and whisk until well combined and frothy.
- Pat each chicken thigh dry with a paper towel, dip in the egg mixture, and place on the prepared sheet pan. Bake for 18-20 minutes, turning thighs and brushing with the egg mixture several times until cooked through and crisp. Cut the chicken into ½-inch pieces.
- Remove the salad from the refrigerator, toss the vegetables in the dressing, and divide between two plates. Top each plate with half the chicken and enjoy!
