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Buffalo Chicken Salad

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Buffalo Chicken Salad

Course: Salad
Keyword: chicken, gluten-free
Calorie: 400-500, Under 450
Protein: 31+g, Over 20g, Over 25g
Fiber: 11+g
Servings: 2
Calories: 432kcal


  • 8 ozs Chicken Breast (skinless and boneless, cubed)
  • Sea Salt & Black Pepper (to taste)
  • 1/3 cup Hot Sauce
  • 1 ear Corn On The Cob
  • 1/2 tsp Avocado Oil
  • 1/3 cup Plain Greek Yogurt
  • 2 tbsps Lemon Juice
  • 1/2 tsp Raw Honey
  • 2 tbsps Parsley (fresh, minced)
  • 1/8 tsp Sea Salt
  • 8 leaves Romaine (chopped)
  • 1 Avocado (medium, sliced)
  • 2 Tomato (quartered)
  • 2 stalks Green Onion (sliced)


  • Season the cubed chicken with sea salt and pepper. Heat a pan over medium heat and add the chicken. Cook for approximately 7 to 8 minutes, until cooked through. Remove and combine the chicken with the hot sauce in a bowl.
  • Using a cast iron pan or grill, remove the husk from the corn and brush the corn with avocado oil. Cook the corn over medium-high heat for about 1 to 2 minutes per side until lightly charred on all sides. This should take approximately 8 to 9 minutes in total. Once it is cooked, remove and let it cool before slicing it off the cob.
  • Make the dressing by combining the yogurt, lemon juice, raw honey, parsley and sea salt to taste and stir well.
  • Divide the romaine into bowls and top with corn, avocado, tomatoes and green onion. Then add the cooked chicken and drizzle the yogurt dressing overtop. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days. For best results, store the dressing in a separate container.
  • Dairy-Free

    Use coconut yogurt or cashew yogurt instead of Greek yogurt.
  • Meal Prep

    Prepare the chicken and corn ahead of time. Wash and cut your veggies and make your dressing. Assemble bowls when ready to eat.
  • No Avocado Oil

    Use olive oil instead.
  • No Corn on the Cob

    Use frozen or canned corn instead.


Serving: 2g | Calories: 432kcal | Carbohydrates: 31g | Protein: 36g | Fat: 21g | Cholesterol: 88mg | Sodium: 1168mg | Fiber: 11g | Sugar: 8g | Vitamin A: 12606IU | Vitamin C: 49mg | Calcium: 156mg | Iron: 3mg

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