fbpx Skip to content
Hi, I'm
Rayzel
The Inspireful Women Tribe
Sane WORKOUTS for WOMEN in their OVER 40's
FREE GUIDE: The doable exercise I do, for women who want to look & feel good while not jumping around like a lunatic. #goodbyehiit
SEND IT TO ME GIRL.

Buffalo Chicken Salad

Buffalo Chicken Salad – LOW CAL

Print Pin Rate
Course: Main Meals
Keyword: Week 2
Cooking Method: Instant Pot, Stovetop
Recipe Type: Batch Cook, Poultry, Quick Recipes
Servings: 2 servings
Calories: 406kcal

Ingredients

  • 10 oz chicken breasts skinless
  • 1.5 cup carrot shredded
  • ½ -1 cup green onions
  • 4 cup lettuce shredded
  • 2 cup celery chopped
  • 3 tbsp no-sugar added mayonnaise
  • ¼ cup Louisiana hot sauce* *
  • ½ tsp onion powder
  • 1 tsp dried dill
  • 2 tsp sea salt
  • ¼ tsp black pepper

Instructions

  • SEASON chicken breasts with one tsp of sea salt and ¼ tsp of black pepper. Cooking options: 6 minutes on high pressure in instant pot (no added water). OR simmer in water at medium heat until done on stove top pan for about 20 minutes, flipping halfway through. Last resort: use canned chicken.
  • FINELY chop chicken and place in a bowl. Refrigerate 30 minutes. Combine mayonnaise, hot sauce, onion powder, dried dill and remaining sea salt in a large mixing bowl. Stir to combine.
  • ADD chopped celery, scallions and shredded carrots to mayonnaise mixture. Stir to coat. Add shredded chicken and stir once more. Divide into two servings. Serve over 2 cups shredded lettuce.

Notes

*Less spicy option: 2 tbsp hot sauce + 2 tbsp apple cider vinegar. That’s what I did!

Nutrition

Calories: 406kcal | Carbohydrates: 18g | Protein: 36g | Fat: 22g | Fiber: 7g | Net Carbs: 11g
LEAVE A REPLY