Ingredients:
For the Buffalo Chicken:
- 2 boneless, skinless chicken breasts
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Salad Bowls:
- Mixed salad greens (such as lettuce, spinach, or arugula)
- Cherry tomatoes, halved
- Cucumber, diced
- Carrots, shredded
- Celery, sliced
- Blue cheese crumbles
- Ranch or blue cheese dressing
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the hot sauce, melted butter, olive oil, garlic powder, salt, and pepper to make the Buffalo sauce.
- Place the chicken breasts in a baking dish or on a baking sheet lined with parchment paper. Brush the Buffalo sauce over both sides of the chicken breasts, coating them evenly.
- Bake the chicken breasts in the preheated oven for 25-30 minutes, or until cooked through and no longer pink in the center. Remove from the oven and let them cool slightly.
- Once cooled, shred the cooked chicken breasts using two forks.
- While the chicken is cooking, prepare the salad ingredients. Wash and chop the salad greens, halve the cherry tomatoes, dice the cucumber, shred the carrots, and slice the celery.
- To assemble the Buffalo Chicken Salad Bowls, divide the mixed salad greens among serving bowls or plates.
- Top the greens with shredded Buffalo chicken, cherry tomatoes, diced cucumber, shredded carrots, sliced celery, and blue cheese crumbles.
- Drizzle ranch or blue cheese dressing over the top of each salad bowl.
- Serve the Buffalo Chicken Salad Bowls immediately, and enjoy!
These Buffalo Chicken Salad Bowls are packed with flavor and perfect for a satisfying and nutritious meal. Feel free to customize the toppings and dressing according to your preferences. Enjoy!