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Gluten-Free Buffalo Chicken Salad

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  • Prep 20 min
  • Total 45 min
  • Servings 4
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Skip the messy frying and the calorie bomb of traditional Buffalo chicken in favor of this light and flavor-packed salad version.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Chicken

  • 1 teaspoon butter
  • 1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
  • 1 teaspoon celery seed
  • 2 boneless skinless chicken breasts (about 3/4 lb total)

Dressing

  • 1/2 cup plain nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped parsley

Salad

  • 1 bag (10 oz) chopped hearts of romaine lettuce (about 6 cups)
  • 1 cup shredded carrots
  • 1 1/2 cups cherry tomatoes, cut in half
  • 2 tablespoons crumbled blue cheese

Steps

  • 1
    Heat oven to 425°F. Line cookie sheet with foil. Spray with cooking spray; set aside.
  • 2
    Place butter in medium microwavable bowl. Microwave uncovered on High 30 to 45 seconds or until melted. Add Buffalo wing sauce and celery seed; stir to combine. Reserve 2 tablespoons sauce mixture in small bowl; set aside. Add chicken breasts to remaining sauce mixture; toss to coat. Transfer chicken to cookie sheet; bake 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 3
    In large bowl, beat all Dressing ingredients except chives and parsley; refrigerate until just before serving.
  • 4
    Stir chives and parsley into dressing. Toss lettuce and carrots in dressing. Divide mixture among 4 plates. Top with tomatoes.
  • 5
    Transfer chicken breasts to cutting board; thinly slice. Divide chicken evenly over salads. Drizzle reserved marinade over chicken, top with blue cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Don't have celery seed in the spice rack? You can opt to leave it out of the sauce and add some chopped fresh celery to the salad, if desired.
  • tip 3
    This chicken is great cold, too. Try shredding and tucking into a gluten-free pita or wrap with some of the dressed salad.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
70
Trans Fat
0g
% Daily Value*:
Vitamin A
230%
230%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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