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Angela Hauck

Online Trainer, Nutrition Coach & UFE Pro

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    • Karri Anne Cameron
      • Jun 10, 2020
      • 1 min read

    Grilled Buffalo Chicken Salad

    Makes 4 servings

    Macros: 342 cal, fat 15g, carbs 28g, protein 29g, fibre 9g

    Ingredients:

    1 lb. boneless skinless chicken breast, cut into cubes

    1/3 cup franks red hot sauce

    2 ears of corn, shucked

    1 pint cherry tomatoes, halved

    1 red onion, cut into thick slices (leave the skin on)

    2 avocado, sliced

    8 cups mixed baby greens

    8 tablespoons low-fat ranch dressing

    Directions:

    Preheat grill/barbecue to 400 degrees. Add chicken cubes to a grill basket and grill for 4-5 minutes, until there is a slight char and the chicken is no longer pink.

    Remove the chicken from the grill and place in a bowl with franks red hot sauce. Toss to coat the chicken. Set aside. Add corn and red onion slices directly to the grill. Grill the corn for 4 minutes per side and remove. Grill the onion slices for 4 minutes per side until slight char marks appear. Slice the corn kernels off the cob.

    Assemble salads: evenly distribute baby greens, grilled onions, cherry tomatoes, corn kernels, Buffalo chicken, and avocado slices among four salad bowls. Drizzle each salad with 2 tablespoons of ranch dressing. If assembling for later in the week, do not add the dressing until you are ready to eat



    #chicken

    #salad

    #buffulochicken

    #teamange

    #lunchideas

    • Soups, Salads and Sandwiches
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