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Hot Chicken Chopped Salad

by Greg Perez featured in Healthy Chicken Salads 4 Ways

Under 30 min

Under 30 min

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, shredded (100 g)
  • ¾ cup
    cherry tomato, halved (150 g)
  • ½ cucumber, thinly sliced
    Calories 490
    Fat 3g
    Carbs 100g
    Fiber 15g
    Sugar 48g
    Protein 24g

Estimated values based on one serving size.

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Preparation

  1. In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
  2. Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
  3. Add the egg into another bowl, and whisk until beaten.
  4. Place bread crumbs in a third wide, shallow bowl.
  5. Dip the chicken in the flour, the egg, and then bread crumbs.
  6. 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.
  7. Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
  8. Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
  9. Enjoy!
 

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