Ingredients
Scale
- 3 boneless chicken breasts (about 1.5 lbs)
- 1/2 cup buffalo sauce
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup blue cheese crumbles (optional)
- 1 avocado, diced (optional)
- 2 tbsp olive oil
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Season chicken breasts with salt and pepper and place them in a baking dish.
- Bake for approximately 20-25 minutes or until fully cooked. Allow to cool slightly before shredding the chicken.
- In a large bowl, combine the shredded chicken with buffalo sauce until well coated.
- In another bowl, mix chopped romaine, cherry tomatoes, cucumber, and red onion.
- Layer the greens in a serving bowl or platter. Top with the buffalo chicken mixture and optional toppings like blue cheese or avocado.
- Serve immediately or chill until ready to serve.
Notes
- For added flavor, sear the chicken before baking for a crispy exterior.
- Substitute chicken with shredded turkey or chickpeas for a vegetarian option.
- Use yogurt-based dressings for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg