Description
A high-protein, heat-balanced salad with crispy buffalo chicken, creamy Greek yogurt dressing, and fresh veggies. Adaptable for vegetarian and vegan diets with tofu and dairy-free alternatives.
Ingredients
Chicken Breast (2 large pieces, about 450g)
Buffalo Sauce (4 tbsp)
Pasta (Small Shape) (400g uncooked)
Plain Greek Yogurt (2 cups, 240g)
Celery (2 stalks, finely diced)
Red Onion (3 tbsp chopped)
Lettuce (4 cups shredded romaine)
Croutons (150g)
Blue Cheese Crumbles (1 cup)
Cayenne Pepper (1/2 tsp)
Instructions
Cook pasta until al dente using salted water
Season chicken with salt and pepper, then dredge in leftover yogurt
Shallow fry or bake chicken until crispy
Mix Greek yogurt with 1 tbsp lemon juice and 1/4 tsp cayenne pepper for dressing
Chop cooled chicken into bite-sized pieces
Layer lettuce, pasta, and cooled chicken in a bowl
Top with croutons, blue cheese, celery, and red onion
Drizzle dressing just before serving to prevent sogginess
Notes
Substitute tofu for chicken with olive oil marinating
Use coconut yogurt for vegan version
Store component layers separately for meal prep
Add red pepper flakes for extra heat
Croutons can be baked (not fried) with olive oil
- Prep Time: 25
- Cook Time: 30
- Category: Trending
- Method: Cooking and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 8g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg
