Grilled Creamy Buffalo Chicken Salad

Okay, so this might not seem very “Blogmasy”, but hear me out. It is 66 degrees out here in Texas, and I am on a diet! Grilled Creamy Buffalo Chicken Salad.

I know, why in the world have I have decided to start a diet in December. But no matter the reason why, it has barred me from my usual Christmas treat posting. That’s why you have seen the usual peppermint and eggnog flavored everything.

For my meals, I am focusing on proteins and good fats. The goal is to stay low carb and avoid sugars. I have been drinking less coffee and more tea, and I haven’t been drinking sodas at all.

I have been feeling great, but my food content for the blog has been so boring. No one wants to see chicken marinade recipe. I HAVE BEEN STRUGGLING!

But I finally remembered this buffalo chicken salad I had from a food truck once. It was a grilled salad with boneless wings covered in ranch on top.

I really wanted to create something similar on the grill, so this is what I came up with! I have been on a caesar dressing kick lately, so I used caesar instead of ranch, but you can always switch them out if you aren’t a fan.

The Ultimate Guide to Crawfish in Austin, TX

This Grilled Creamy Buffalo Chicken Salad is a quick heathy meal you can make that just sounds like you tried hard.

INGREDIENTS (adjust amounts as needed)

Romaine lettuce
Chicken breasts
Buffalo Sauce
Caesar dressing
Olive oil
Parmesan cheese flakes
Red onion
Black Pepper
Salt
Garlic

INSTRUCTIONS

Heat up grill
Rub chicken with olive oil. Dust with pepper, salt and garlic. Cook thoroughly on grill.
When the chicken is almost done cooking, brush with buffalo sauce.
Remove the chicken from grill will completely cooked. Shred it, and cover with more buffalo sauce. Set aside.
Slice romaine in half and drizzle with olive oil. Sprinkle with olive oil.
Grill for 1-2 minute on each side.
Remove from grill.
To assemble the salad, place the two grilled slices together on a plate. Put the shredded chicken on top. Then, sprinkle on the cheese flakes. Top with the caesar dressing and red onion. Finish off with some pepper and salt.
Serve.