Skinny Buffalo Chicken Salad with Ranch

I never don’t want wings. Bone-in. Messy as fuck. LFG. So, in an effort to enjoy wings but keep it “healthy,” I desperately searched for a healthy buffalo chicken salad situation and found this. It did not disappoint, and the skinny ranch was actually very good! I didn’t do the avocado ranch because I didn’t feel like it, but you can and should. Will 100% be adding to the rotation.

Skinny Buffalo Chicken Salad with Ranch by The Skinny Fork

Serves 2

INGREDIENTS:

Chicken:
2 Chicken Breasts, Boneless-Skinless & Trimmed of Fat
1/4 C. Hot Sauce (I used Frank's Red Hot)

1/2 Tbsp. Dry Ranch Seasoning (You can make hers but I just bought the Hidden Valley packet, duh)

Salad:
4 C. Baby Spring Salad Mix
1 Medium Carrot, Grated
1/4 C. Reduced Fat Blue Cheese
12 Cherry Tomatoes, Halved or Quartered
Drizzle Hot Sauce (I used Frank's Red Hot.), Optional

Avocado Ranch Dressing:
1/2 Recipe Prepared Skinny Ranch (Dressing)
1/2 Small Avocado, Mashed
1/2 Tbsp. Dry Ranch Seasoning

DIRECTIONS:

Prepare your chicken to marinate overnight or for at least two hours. Place the chicken, 1/4 c. of hot sauce, and the dry ranch seasoning in a ziplock bag or shallow baking dish. Seal and allow to set in the fridge to marinate overnight or at least for two hours.

While it marinates, make the Skinny Ranch.

If you’re going the avocado ranch route, drop the mashed avocado into the Skinny Ranch and add additional 1/2 tbsp. of Dry Ranch Seasoning. Mix.

Grill chicken how you want, put salad fixings together, drizzle with dressing and some more Frank’s, ENJOY!

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