Buffalo chicken and avocado ranch dressing?
Uhm. Yes. Please. Anytime. Anyplace.
Generally when I do anything with buffalo chicken I like to use blue cheese and/or blue cheese dressing, but I really really wanted to make an avocado ranch dressing this week. I am so glad that I did.
This avocado ranch dressing is going into my normal rotation for sure.
Skinny Grilled Buffalo Chicken Salad & Avocado Ranch
Servings: 2 • Size: 1 Salad • Calories: 311.4 • Fat: 1.5 g • Carb: 13.6 g • Fiber: 5.1 g • Protein: 36 g • Sugar: 4.2 g • Sodium: 1385.9 mg
2 Chicken Breasts, Boneless-Skinless & Trimmed of Fat
1/4 C. Hot Sauce (I used Frank's Red Hot.)
1/2 Tbsp. Dry Ranch Seasoning
4 C. Baby Spring Salad Mix
1 Medium Carrot, Grated
1/4 C. Reduced Fat Blue Cheese
12 Cherry Tomatoes, Halved or Quartered
Drizzle Hot Sauce (I used Frank's Red Hot.), Optional
Prepare your chicken to marinate overnight or for at least two hours.
Place the chicken, 1/4 c. of hot sauce, and the dry ranch seasoning in a ziplock bag or shallow baking dish. Seal and allow to set in the fridge to marinate overnight or at least for two hours. If you can, flip it over halfway through so that all sides are evenly marinated.
While the chicken is marinating, whip up a quick batch of Skinny Ranch Dressing.
Whisk it all together real well.
Place it into an airtight container and set aside in the fridge for now.
Oh, no! It didn't all fit in the container? ...Guess that means you have to eat it. Darn.
When you're done licking the bowl... and the chicken is well marinated, remove it from the container and discard the remaining marinade.
Grill your chicken via whatever method you prefer. I used my handy-dandy counter top grill today.
While the chicken is cooking you can plate up the salad.
Top each with grated carrot, 2 tbsp. blue cheese, 1/2 c. tomatoes and avocado ranch dressing.
Once the chicken is cooked through, allow to cool slightly and slice. Place the chicken atop each salad and give a little drizzle of hot sauce if desired.