Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup buffalo sauce
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/3 cup blue cheese crumbles
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper; place on a parchment-lined baking sheet.
- Bake chicken for 20-25 minutes until fully cooked and juices run clear. Allow cooling slightly before shredding.
- In a large bowl, combine shredded chicken with buffalo sauce until well coated.
- In another bowl, layer romaine lettuce followed by cherry tomatoes and cucumber slices.
- Top with buffalo chicken mixture. Drizzle olive oil and lemon juice over salad; toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (340g)
- Calories: 450
- Sugar: 4g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg