Grilled Buffalo Chicken Salad
Macros: 342 cal, fat 15g, carbs 28g, protein 29g, fibre 9g
1 lb. boneless skinless chicken breast, cut into cubes
1 pint cherry tomatoes, halved
1 red onion, cut into thick slices (leave the skin on)
8 tablespoons low-fat ranch dressing
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