Buffalo Chicken Salad Recipe

9.7g
Net Atkins Count ^TM

Prep Time: 0 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

27.2g

Protein

71.1g

Fat

9.1g

Fiber

814.6cal

Calories

INGREDIENTS

Preheat oven to 450°, and line a sheet pan with foil.
Into a large bowl, juice the lemon and remove the seeds. Finely chop the onions and add them, along with the mayonnaise, sour cream, blue cheese and garlic powder to the lemon juice; stir to combine and set aside.
Prepare the vegetables: cut the romaine into 1-inch pieces, cut celery into ½-inch pieces on a bias, slice red pepper into ¼-inch strips, and cut tomato into 1-inch dice. Place all vegetables in the large bowl with the dressing (but do not toss) and refrigerate until needed.
In a medium bowl, whisk the egg with a fork. Add apple cider vinegar, olive oil, salt, pepper, celery salt, and cayenne pepper, and whisk until well combined and frothy.
Pat each chicken thigh dry with a paper towel, dip in the egg mixture, and place on the prepared sheet pan. Bake for 18-20 minutes, turning thighs and brushing with the egg mixture several times until cooked through and crisp. Cut the chicken into ½-inch pieces.
Remove the salad from the refrigerator, toss the vegetables in the dressing, and divide between two plates. Top each plate with half the chicken and enjoy!

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.