Low Carb Buffalo Chicken Recipe
Jazz up your lunch menu with this scrumptious low-carb buffalo chicken salad. It has so much flavor, you’ll forget it’s a salad!
Ingredients
- 1 1/2-2 lbs boneless, skinless chicken breasts
- 1/3 cup hot sauce (we used Frank's)
- 2 tbsp sugar-free honey
- 1 tbsp Fresh lime juice
- 1 minced garlic clove or 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp olive
For The Salad
- One bag of fresh baby spinach leaves
- One red bell pepper, sliced
- One large cucumber or 4-5 mini cucumbers, sliced
- Half of a small red onion, sliced thinly
- 1 stalk of celery, sliced
- Parsley, for garnish
For The Dressing
- 1 cup sour cream
- 1 minced garlic glove or 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp dried dill
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 3-5 tbsp hot sauce, depending upon your heat preference
Instructions
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In a small mixing bowl, combine the lime juice, honey, hot sauce and spices
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Whisk in the olive oil.
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Pour marinade into a Ziploc bag and add chicken breasts.
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Marinate for 30 minutes.
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Preheat your grill. Cook the chicken for 5-7 minutes, then flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165°
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Remove from grill and let the chicken rest. Once cooled, slice the chicken for topping the salad.
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In a large bowl, combine the chopped vegetables. Layer the sliced chicken over the top. Mix the dressing ingredients and drizzle over the salad. Garnish with parsley to serve.
Recipe Notes
Calories: 560
Net Carbs: 6 g