2 1/2 cups diced skinless roast chicken breast in 1 inch pieces
1 large celery rib, but in 3/4 inch pieces
1/2 cup diced red onion
4 inch piece of seedless cucumber, peeled
1/4 cup low fat buttermilk
2 tablespoons canola based mayonnaise
5-6 drops hot sauce
1/8 teaspoon black pepper
salt to taste
4 cups chopped romaine lettuce
1/4 cup crumbled bleu cheese
Instructions
Place potatoes in deep saucepan and cover to a depth of 2 inches with cold water. Cook potatoes over medium high heat until a thin knife easily penetrates the center of the potatoes. about 15 minutes. Drain and set potatoes aside until cool enough to handle. Peel potatoes and cut into 1 inch squares.
Place potatoes in mixing bowl. Add chicken, celery and onion. Cut cucumber lengthwise into four pieces. Cut each piece crosswise into 3/4 inch chunks and add to salad.
For dressing which together buttermilk, mayonnaise, hot sauce, black pepper and salt. Pour dressing over salad and toss with fork to combine.
On serving plate, arrange bed of lettuce. Mound salad on top of lettuce. Sprinkle on bleu cheese. Serve immediately.
Serving
Suggestions
per serving, 250 calories, 8 g total fat (2 g saturated fat), 14 tg carbohydrates, 31 g protein, 2 g dietary fiber, 330 mg sodium
Originally Submitted
1/3/2012
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