Who doesn’t love buffalo chicken? I could eat buffalo sauce on anything. This recipe is a really easy and really healthy way to get tons of buffalo chicken flavor with a fraction of the fat and calories usually found in buffalo dishes. It’s full of organic and all-natural ingredients, and of course my favorite ingredient: Frank’s Red Hot Buffalo sauce. Try to get your ingredients organic, non-GMO, or local whenever possible. Olivia’s Organics makes my absolute favorite greens, like the baby kale in this recipe. And if you haven’t tried Naturesweet’s Cherubs, you are missing out. These are the best tomatoes I’ve ever had.
This recipe makes 1 serving but you can easily takes less than 20 minutes to make and is a staple of my diet. Let’s get started!
Ingredients in Kale Buffalo Chicken Salad
2 cups Olivia’s Organics Baby Kale
1/4 cup Naturesweet Cherubs Cherry Tomatoes, halved
1/4 yellow bell pepper, diced
1/4 orange bell pepper, diced
1/4 small red onion, diced
2 tbsp blue cheese crumbles
1 all-natural chicken breast (4 oz)
1 tsp extra virgin olive oil
1 tbsp champagne vinegar
1 tbsp Frank’s Red Hot Buffalo Sauce
Directions to make Kale Buffalo Chicken Salad
Lightly salt and pepper the chicken breast. In a pan over medium heat, add the olive oil and swirl to coat the pan. The oil prevents sticking, adds flavor, and provides a little bit of heart-healthy fat to help your body absorb the nutrients. Place chicken breast in pan and cook through, approximately 3-5 minutes per side depending on thickness. Once cooked and cooled, slice the chicken and set aside.
Add the baby kale to a plate or bowl. Toss with the champagne vinegar. Dice the veggies and add on the kale. Top with blue cheese crumbles and the cooked chicken. Drizzle with buffalo sauce.
It couldn’t be easier! Tons of flavor and protein, and very healthy. Enjoy!
Nutrition in Kale Buffalo Chicken Salad
311 calories, 10g fat, 31g protein, 10g net carbs (16g carbs, 6 grams fiber)