Buffalo Spicy Chicken Salad Recipe
with Red Habanero
- MAKES:
- PREP TIME
- COOK TIME:
- 4 servings
- 5 minutes
- 20 minutes
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 2 tablespoons RED POLO GOURMET HOT SAUCE
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch romaine, chopped (about 5 cups)
- 2 celery ribs, chopped
- 1 cup shredded carrots
- 1/2 cup fat-free ranch salad dressing
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Saute chicken in batches until no longer pink, 3-4 minutes per batch. Transfer cooked chicken to a bowl.
- Season: Stir in RED POLO GOURMET HOT SAUCE, salt, and pepper.
- Assemble Salad: On a platter, combine chopped romaine, celery, and shredded carrots. Top with seasoned chicken.
- Serve: Serve with fat-free ranch salad dressing.
Per serving:
- Calories: 229
- Fat: 7g (1g saturated fat)
- Cholesterol: 63mg
- Sodium: 644mg
- Carbohydrates: 16g (4g sugars, 3g fiber)
- Protein: 25g
Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
