Buffalo Chicken Salad

Buff2This recipe is adapted from page 176 of the September 2013 issue of Family Circle magazine. It makes 4 servings.








Buffalo Chicken Salad

1 1/2 pounds boneless skinless chicken breasts
2 large ribs celery, diced
1/4 cup low-fat buttermilk
1/4 cup olive oil mayonnaise
1/4 cup mild Buffalo sauce
1 tablespoon dried dill

Bring a large, lidded pot of water to a slow simmer. Add chicken breasts, cover and poach 10 minutes or until breasts are cooked through. Cool slightly. Dice and place in a large bowl woth diced celery.

In a separate bowl, whisk together buttermilk, mayo, buffalo sauce, and dill. Pour into bowl with chicken.

By my calculations: Per serving – Calories: 262, Total Fat: 10.1g, Sat. Fat: 2.3g, Carb: 2.9g, Fiber: 0.1g, Protein: 38g


2 thoughts on “Buffalo Chicken Salad

  1. Pingback: Day 14 | From Fluffy to Fit

  2. Pingback: Day 16 | From Fluffy to Fit

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