Grilled Buffalo Chicken Salad
Ingredients
Chicken + Marinade
- 3-4 lb boneless skinless chicken breasts
- 3/4 cup greek yogurt
- 1/2 cup Frank's hot sauce
- 3 tablespoons olive oil
- 1 lemon, juiced
- 4 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Salad
- Spinach or 50/50 blend
- Tomatoes
- Cucumbers
- Carrots
- Celery
- Bell Pepper
- Red Onion
- Extra hot sauce (bonus points for homemade)
- Bolthouse Ranch dressing
Directions - Chicken
- Combine all the marinade ingredients. Add the chicken & marinate for 2-3 hours.
- Preheat grill to medium.
- Brush the grill grates with olive oil.
- Grill 6 minutes on 1 side.
- Move the chicken, rebrush the grates with olive oil, flip the chicken, cook for another 5 minutes.
- Cook until chicken reaches 165. Thighs should be done by now, breasts may take more time (check every 3-4 minutes, flipping and adding more oil if needed).
Notes
- Tons of extra marinade - can reduce quite a bit. Also throws the nutrition off.
- Should try with blue cheese crumbled.
Nutrition / Servings
- Makes 10 Servings
- 390 calories / 24.4g protein (25%) / 22g fat (50.7%) / 23.6g carbs (24.3%)