Gluten-Free Buffalo Chicken Salad

Name: Gluten-Free Buffalo Chicken Salad
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 teaspoon butter; 1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce; 1 teaspoon celery seed; 2 boneless skinless chicken breasts (about 3/4 lb total); 1/2 cup plain nonfat Greek yogurt; 2 tablespoons light mayonnaise; 1 teaspoon gluten-free Worcestershire sauce; 1/2 teaspoon black pepper; 1/4 teaspoon sugar; 1 tablespoon lemon juice; 1 tablespoon water; 1 clove garlic, finely chopped; 2 tablespoons finely chopped chives; 2 tablespoons finely chopped parsley; 1 bag (10 oz) chopped hearts of romaine lettuce (about 6 cups); 1 cup shredded carrots; 1 1/2 cups cherry tomatoes, cut in half; 2 tablespoons crumbled blue cheese

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By Betty Crocker Kitchens

Updated Sep 20, 2016

Gluten-Free Buffalo Chicken Salad

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Prep Time 20 min
Total 45 min
Servings 4
Ingredients 18

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Ingredients

Chicken

1 teaspoon butter
1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 teaspoon celery seed
2 boneless skinless chicken breasts (about 3/4 lb total)

Dressing

1/2 cup plain nonfat Greek yogurt
2 tablespoons light mayonnaise
1 teaspoon gluten-free Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon water
1 clove garlic, finely chopped
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley

Salad

1 bag (10 oz) chopped hearts of romaine lettuce (about 6 cups)
1 cup shredded carrots
1 1/2 cups cherry tomatoes, cut in half
2 tablespoons crumbled blue cheese

Instructions

Step
1

Heat oven to 425°F. Line cookie sheet with foil. Spray with cooking spray; set aside.
Step
2

Place butter in medium microwavable bowl. Microwave uncovered on High 30 to 45 seconds or until melted. Add Buffalo wing sauce and celery seed; stir to combine. Reserve 2 tablespoons sauce mixture in small bowl; set aside. Add chicken breasts to remaining sauce mixture; toss to coat. Transfer chicken to cookie sheet; bake 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Step
3

In large bowl, beat all Dressing ingredients except chives and parsley; refrigerate until just before serving.
Step
4

Stir chives and parsley into dressing. Toss lettuce and carrots in dressing. Divide mixture among 4 plates. Top with tomatoes.
Step
5

Transfer chicken breasts to cutting board; thinly slice. Divide chicken evenly over salads. Drizzle reserved marinade over chicken, top with blue cheese.