Buffalo Chicken Chopped Salad
Rated 5.0 stars by 1 users
Category
Lunch, dinner
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Calories
331
This better-than-takeout buffalo chicken chopped salad is the lunch upgrade you've been craving. It's the perfect balance of crunchy and creamy, bold and savory thanks to the delectable combo of grilled chicken, raw and cooked vegetables, Primal Kitchen Buffalo Sauce and Primal Kitchen Ranch Dressing made with good fats from avocado oil.
The best part (besides the flavor, of course)? It comes together in less than 30 minutes! Make a big batch and divide into containers for a week of real-food lunches.
Recipe created by Maddie Ireland, aka Munchin’ with Maddie, in partnership with Primal Kitchen. You can find more of Maddie's recipes on her blog, and follow her on Instagram!
Ingredients
- 1 lb boneless, skinless chicken breast, cut into thin cutlets
-
1 Tbsp Primal Kitchen Pure Avocado Oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ medium green cabbage, cut into 5 wedges
-
Primal Kitchen Pure Avocado Oil Spray
- ½ cup grated carrots
- ¼ cup chopped green onion + more for garnish
-
Primal Kitchen Buffalo Sauce, to taste
-
Primal Kitchen Ranch Dressing, to taste
For the chicken:
For the salad:
Directions
Preheat your grill over medium-high heat to 450°F. (This can also be done inside using grill pans or cast-iron skillets.)
In a medium bowl, mix together the avocado oil with the spices. Add the chicken cutlets and toss to evenly coat. Set aside.
Spray both sides of each cabbage wedge with avocado oil spray.
Once the grill is hot, place the chicken and cabbage wedges on the grates. Cook chicken for 4-5 minutes per side (until internal temp reaches 165°F) and cabbage for 2-3 minutes per side (just until charred). Remove from the grill. Let both cool slightly before assembling the salad.
To assemble the salad: Transfer the cabbage wedges to a large cutting board, then top with chicken cutlets, grated carrots, and green onion. Pour buffalo sauce and ranch dressing over top. Use a sharp knife to chop everything into small pieces. The ingredients will combine as you chop.
Transfer to a bowl and serve immediately, or divide into 4 airtight storage containers, and optionally garnish with more chopped green onion. Enjoy!
Recipe Note
Nutritional information calculated using Cronometer with ¼ cup each of buffalo sauce and ranch dressing.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 331
- Carbs
- 9 grams
- Fat
- 16 grams
- Protein
- 35 grams
