Wednesday, November 10, 2010

Spicy Buffalo Chicken Salad

My sister has gotten me hooked on website. This website takes resturant recipes and gives them a healthy make-over. Jarrod and I have always loved the Buffalo Chicken Salad from Chili's and we used to eat it all the time when we were dating. Little did we know that that 'little salad' was packed with well over 1,000 calories! No wonder I gained weight! This week I made the hungry-girl's version of this salad and it was AMAZING! We absolutely loved it and it tasted so much like the one from Chili's! This recipe is only enough for 1 person, so double or triple it if you're making it for more people. Give it a try and let me know what you think.

Changes I made:
  • Added sliced avacado
  • After breading the chicken and putting it on the pan, spray it well with cooking spray. This will help it to crisp during cooking and not be dry and dusty. After flipping the chicken halfway through baking, spray again.
Spicy Buffalo Chicken Salad
1/4 cup Fiber One bran cereal (original)
Several Dashes of garlic powder
Several Dashes of onion powder
One 4-oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/3-inch thickness
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
3 cups chopped romaine lettuce
1/4 cup chopped tomato
1 tbsp. crumbled blue cheese
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
3 low-fat baked tortilla chips, slightly crushed
1 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
2 tbsp. fat-free ranch dressing

1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

2. Place cereal in a sealable bag, remove air, and seal. Using a rolling pin or meat mallet, crush cereal through the bag to a breadcrumb-like consistency. Add garlic powder and onion powder. If you like, add salt and pepper. Seal and shake to combine. Set aside.

3. Place chicken in a bowl and top with egg substitute. Coat both sides of the chicken and then give it a shake to remove excess egg substitute. Transfer to the bag with the crumbs, seal, and shake to thoroughly coat both sides with crumbs.

4. Place chicken on the baking sheet and bake in the oven for 10 minutes. Carefully flip chicken and return to the oven for an additional 10 minutes, until crispy and cooked through. Set aside.

5. Meanwhile, place lettuce in a bowl and top with tomato, cheese, bacon, and crushed chips. Set aside.

6. Pour hot sauce onto a small plate. Once cool enough to handle, coat both sides of the cooked chicken with sauce. Slice and place on top of your salad. Serve with ranch dressing and enjoy!

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