Ingredients
Scale
For the buffalo chicken:
- Breaded chicken patties (or use cooked leftover chicken or 4 – 5 chicken nuggets per serving)
- 2 Tablespoons Hot Buffalo Wing Sauce (like Frank’s) for each serving
For the dressing:
- 1/4 cup light mayonnaise
- 1/2 of a sweet Vidalia onion, cut into large chunks
- 1 clove of garlic
- A small handful of fresh herbs: I used basil, thyme, and a bit of rosemary
- 1/4 cup lowfat milk
- 1/2 cup nonfat Greek yogurt
- Fresh ground pepper
- About 4 Tablespoons blue cheese crumbles
For the salad:
- Mixed greens
- Cherry or grape tomatoes, halved
- Slices of sweet Vidalia onion
- Avocado, peeled and sliced
- Blue cheese crumbles
Instructions
- Cook or heat up your chicken (I cooked my chicken patty in the toaster oven). Once it is done, chop it into chunks, then toss it in a bowl with the hot wing sauce to coat all the pieces.
- While the chicken is cooking, make the dressing. In a handi chopper, whir together the mayo, onion, garlic, and herbs until everything is finely chopped and mixed well. Use a rubber scraper to scrape this yummy mixture into a bowl, then whisk in the yogurt, milk and black pepper. Stir in the blue cheese crumbles.
- Next fill your salad bowl(s) with greens and sprinkle on some cherry tomatoes and sweet onion slices. Toss on the chicken, and drizzle with dressing, then arrange the avocado slices on top. Sprinkle with a few blue cheese crumbles for good measure.
- Dig in!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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