Buffalo Chicken Salad

Before listing the recipe, I must say I'm so proud of Matt and myself for cooking at home every night this week. Even taking the time and effort to cook on our personal training days, which brought about this super simple and tasty recipe!

Buffalo Chicken Salad (Clean Eating Magazine)

1 pound boneless, skinless chicken breasts
Olive oil cooking spray
1 tsp smoked paprika
1 tsp chile powder
1/8 tsp sea salt
1/2 sweet onion, chopped (about 1/2 cup)
1/2 cup nonfat plain Greek-style yogurt
1/3 cup low-fat buttermilk
1 to 1 1/2 T all-natural hot sauce (We used Chipotle flavored hot sauce)
1 head romaine lettuce, thick spines removed, chopped
1 head read leaf lettuce, thick spines removed, chopped
1 yellow bell pepper, thinly sliced
1 pint grape tomatoes, halved
1 cup peeled and shredded carrots
2 oz blue cheese, crumbled (about 1/2 cup)
(Note: We added more of all of the veggies....not a lot, but we love fresh veggies and the added little bit was perfect.)

1. Preheat broiler to high. Place chicken on a baking sheet coated with cooking spray. Lightly mist chicken with cooking spray and sprinkle evenly on both sides with paprika, chile powder and salt. Broil 6 to 8 inches from heat until center of chicken is no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 3 to 5 minutes before cutting into bite-size chunks. (I chose to shred ours a bit for leftovers, and that made it more manageable to eat.)

2. In a blender, puree onion, yogurt, buttermilk, and 1 T hot sauce. Taste and add remaining hot sauce if you want more heat. Divide romaine and red leaf lettuces among 4 plates and top with bell pepper, tomatoes, carrots and chicken, dividing each evenly. Serve yogurt mixture on the side or drizzle evenly over each plate. Sprinkle with blue cheese and serve immediately.

Makes 4 servings

Per serving: 258 calories, 6 g fat, 13 g carbohydrates, 4 g fiber, 6 g sugars, 35 g protein, 416 mg sodium, 76 mg cholesterol