Grilled Buffalo Chicken Salad
Macros: 342 cal, fat 15g, carbs 28g, protein 29g, fibre 9g
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