92% would make again
Hot Chicken Chopped Salad
featured in Healthy Chicken Salads 4 Ways
Tasty Team
June 10, 2019
Ingredients
for 1 serving
Greek Yogurt Ranch Dressing
- ⅓ cup plain nonfat greek yogurt (80 g)
- 1 tablespoon lemon juice
- 2 teaspoons green onion, chopped
- ¼ teaspoon salt
- ¼ teaspoon dijon mustard
- ½ clove garlic, minced
- ground black pepper, pinch
Hot Chicken
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 egg
- 2 tablespoons plain breadcrumbs
- 1 boneless, skinless chicken breast
- 1 tablespoon buffalo sauce
- 1 tablespoon honey
- 2 cups baby spinach (80 g)
- 1 cup red cabbage (100 g), shredded
- ¾ cup cherry tomato (150 g), halved
- ½ cucumber, thinly sliced
Nutrition Info
- Calories 849
- Fat 15g
- Carbs 102g
- Fiber 15g
- Sugar 50g
- Protein 79g
Estimated values based on one serving size.
Preparation
- In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
- Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
- Add the egg into another bowl, and whisk until beaten.
- Place bread crumbs in a third wide, shallow bowl.
- Dip the chicken in the flour, the egg, and then bread crumbs.
- Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
- Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
- Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
- Enjoy!
Ingredients
for 1 serving
Greek Yogurt Ranch Dressing
- ⅓ cup plain nonfat greek yogurt (80 g)
- 1 tablespoon lemon juice
- 2 teaspoons green onion, chopped
- ¼ teaspoon salt
- ¼ teaspoon dijon mustard
- ½ clove garlic, minced
- ground black pepper, pinch
Hot Chicken
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 egg
- 2 tablespoons plain breadcrumbs
- 1 boneless, skinless chicken breast
- 1 tablespoon buffalo sauce
- 1 tablespoon honey
- 2 cups baby spinach (80 g)
- 1 cup red cabbage (100 g), shredded
- ¾ cup cherry tomato (150 g), halved
- ½ cucumber, thinly sliced
Nutrition Info
- Calories 849
- Fat 15g
- Carbs 102g
- Fiber 15g
- Sugar 50g
- Protein 79g
Estimated values based on one serving size.
Preparation
- In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
- Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
- Add the egg into another bowl, and whisk until beaten.
- Place bread crumbs in a third wide, shallow bowl.
- Dip the chicken in the flour, the egg, and then bread crumbs.
- Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
- Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
- Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
- Enjoy!
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