Low Carb Buffalo Chicken Salad for a filling and healthy lunch or low carb dinner. Perfectly grilled buffalo chicken breast topped onto a bed of greens. One of our favorite meal-prep recipes.
OK.. forgive me if you aren’t the biggest fan of buffalo recipes… Just bear with me.. This will be the last buffalo recipe for the next couple weeks.
Here is what happened. I kind of went down the buffalo-sauce-on-everything rabbit hole. It happens from time to time.
Last week we share our Buffalo Chicken Stuffed Avocados.. yummmmm everything we love about chicken salads stuffed into avocados with buffalo sauce. Yum Yum Yum.
This week.. there was chicken breast we had to bake up quickly and I made us some of these buffalo chicken salads you see today. So it dawned on me, I need to share this recipe with you guys.
I actually love everything salads. Say goodbye to those boring lettuce and cheese salads that I grew up on. Now that we are adults.. we want it ALLLLL. All those wedge salads, cobb salads, broccoli bacon salads and now these buffalo chicken salads.
What toppings to put on our buffalo chicken salads
- Lettuce – well I went with the traditional romaine lettuce with this salad but mix it up! Add some spinach, or red lettuce to the mix. More lettuce the better.
- Tomatoes – as someone who use to struggle with eating raw tomatoes there are two ways I can enjoy them raw these days.. In this salad or our Low Carb Caprese Salads.
- Onion – Use green onion or red onion. Really whatever floats your boat.
- Crunch – In the old days we would actually crush tortilla chips into this salad. Now we crush some good ole’ low carb cheese chips, pork rinds or chopped bacon! That crunch is the best part.
- Cheese – I loveeee blue cheese in this salad but the rest of the family loves white cheddar. So again whatever floats your boat to add to this buffalo chicken salad.
- Avocado – just add it. Avocado belongs on everything salad ever made.
- Dressing – I personally love our homemade low carb ranch dressing. Some people love blue cheese dressing and a couple extra dashes of hot sauce. I personally add a couple more dashes of hot sauce because something weird is happening to me and I’m loving spice these days.
How to make our Buffalo Chicken
I find that grilling the chicken is the most flavorful. Something about those grill marks just takes this chicken to the next level. Now that it is getting warm you can use a grill or a grill pan if you don’t own an outside grill.
You want to marinate the chicken in the buffalo sauce for at least 30 minutes. I personally prefer closer to an hour to really allow the flavor to sink in. Then be sure to brush on more buffalo sauce onto the chicken breasts while they cook. More flavor baby, never can say no to more buffalo flavor baking in.
HOW MANY NET CARBS PER SERVING OF KETO GARLIC BREAD
7 Net Carbs per large salad! Generally 1 pound of chicken is about 2-3 chicken breasts so you’ll have at least 1 chicken breast onto your salad filled with all those delicious greens and salad toppings.
I actually personally get REALLY full with chicken and 1/2 a chicken breast is enough for me in one portion so this recipe I can split into 4 lunches myself. I’m pretty sure MOST people can happily eat a chicken breast for lunch though so for that reason I split this recipe into 2 servings.
So whatever way you end up splitting it up or adding any extra toppings or dressing be sure to recalculate accordingly.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs.
OTHER LOW CARB RECIPES YOU MIGHT ENJOY:
- Buffalo Chicken Stuffed Avocados
- Low Carb Spinach Cobb Salad
- Low Carb Keto Broccoli Salad with Bacon
- Low Carb Buffalo Sloppy Joes
Low Carb Buffalo Chicken Salad
- 1 pound skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 cup hot sauce
- 4 cups romaine lettuce , chopped
- 1/2 cup cherry tomatoes
- 1/2 avocado , chopped
- 1/3 cup blue cheese
- 1/4 cup green onion
- 1/4 cup low carb ranch dressing
- In a small bowl add chicken, garlic powder, salt, and hot sauce. Cover chicken breasts with sauce. Cover bowl and marinate for at least 30 minutes.
- Place chicken breasts onto hot grill, cook 5 minutes, brush on leftover marinade, flip, cook another 5-8 minutes or until center of chicken reaches internal temperature of 165F. Remove chicken from grill and cover with aluminum foil. Let chicken sit for 10 minutes before thinly slicing.
- Place chicken onto a bed of lettuce and your favorite toppings. Drizzling with your favorite ranch or blue cheese dressing and enjoy!