Healthier Buffalo Chicken Salad Wraps
Let’s elevate your usual boring salad into something fabulous, shall we?
I mean, all that hot and spicy buffalo sauce over crispy and tender chicken with the best 4 ingredient blue cheese salad dressing. Keeping it even more crispy with romaine lettuce, carrot sticks and all the walnuts and cherry tomatoes I had. Garnish with cilantro or celery leaves, black pepper and extra dressing. It’s a winner!
The buffalo sauce coated the chicken and makes it even more moist. Plus with the creamy cool blue cheese dressing – you get pops of heat and then cream to balance out the flavors. It’s really a perfect play on a buffalo chicken sandwich or wrap.
The reason why I call them salad wraps is because you can enjoy them two different ways. I love keeping the romaine salad leaves whole so you can fold it up like a taco and hold it in your hands to eat. Or slice up the romaine leaves into bite sized pieces to make it faster to eat with a fork. Either way, it tastes delicious.
Products I used to make it fabulous!
More chicken salads you will love.
Healthier Buffalo Chicken Salad Wraps
- Total Time: 22 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 2 boneless skinless chicken breasts
- salt and pepper
- 4 tablespoons gluten free panko breadcrumbs
- 1 tablespoon coconut oil or olive oil
- 2–3 tablespoons buffalo sauce
- 1 head romaine lettuce, rinsed
- 1/2 cup baby carrots, sliced thinly
- 1/3 cup cherry tomatoes, sliced in half
- 1/4 cup walnuts
- 1 small bunch celery leaves or cilantro
- black pepper, for garnish
4 ingredient blue cheese dressing
- 1 heaping tablespoon blue cheese, crumbled
- 1 heaping tablespoon avocado mayo
- 1/2 teaspoon white wine vinegar
- 1 teaspoon olive oil
- hot water
Mix the dressing together (minus the hot water) with a fork in a small bowl. It will be thick – add 1 teaspoon of hot water and mix completely. Add more water until you reach your desired consistency. Set aside until needed.
Instructions
- Sprinkle salt and pepper on both sides of the chicken breasts. Place the panko on a plate. Place one chicken breast on the panko and press down slightly with a fork. Flip over carefully and press down on that side until the chicken is coated lightly with the panko. Repeat with the second chicken breast.
- Heat up an enamel or cast iron skillet over medium heat. Drizzle in the oil to coat the bottom of the pan. When the pan is hot, add the chicken to the pan, giving each piece of chicken room and so that they are flat on the bottom of the pan. Let cook for 4 – 6 minutes or until the under side is crispy brown. Flip the chicken breasts over.
- Turn the heat down to medium low and place a lid on the pan. Cook for 6 more minutes or until the chicken is just cooked through. Remove them from the pan to cool slightly on a cutting board.
- After the chicken has cooled slightly, drizzle the buffalo sauce on top of the chicken and let sit until the salad has been arranged.
- To put the salad together, arrange the romaine lettuce and carrots in a shallow bowl or plate.
- Slice the chicken into thin pieces and place on top of the lettuce. Add in the tomatoes, walnuts and celery leaves or cilantro. Drizzle with the blue cheese dressing and finish with a sprinkle of black pepper and serve.
- Prep Time: 10
- Cook Time: 12
- Category: salad
- Method: stove-top
- Cuisine: lunch
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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