YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Salad with Creamy Dressing
Pan-seared chicken breast tossed in spicy buffalo sauce served over a crisp bed of romaine and garden vegetables with a cooling yogurt ranch. The vibrant crunch of fresh celery and carrots balances the heat in every bite.
INGREDIENTS
5 oz Chicken breast
2 tsp Avocado oil
2 tbsp Buffalo sauce
2 cups Romaine lettuce
0.25 cup Shredded carrots
0.25 cup Diced celery
0.25 cup Sliced red onion
0.5 cup Cherry tomatoes
0.25 cup Plain Greek yogurt
1 tsp Lemon juice
0.25 tsp Garlic powder
0.25 tsp Dried dill
0.25 whole Avocado
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, and dried dill to create the creamy ranch dressing.
Season the chicken breast evenly on both sides with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until cooked through and golden.
Remove the chicken from the pan, let it rest for 2 minutes, then dice it into bite-sized pieces and toss in the buffalo sauce.
In a large bowl, combine the romaine lettuce, shredded carrots, diced celery, sliced red onion, and cherry tomatoes.
Top the salad with the buffalo chicken and sliced avocado, then drizzle with the creamy yogurt dressing before serving.