Page 18 - Boca Club News - April '24

Page 18, Boca Club News
Second Helpings: A Favorite Recipe

from the Past Pages Of Boca Club News…

Buffalo “Light” Chicken Salad

Here’s a challenge: How can you take the kind of salad
that everyone loves — a chicken salad — keep it healthy and
light, and yet give it a “kick” that lifts it far above the ordinary
to a level that family and guests will long remember—and
ask for your recipe? You’ll find the answer right here, in this
recipe with touches of Chile powder, Vidalia onion, Greek
yogurt and Tabasco sauce that add just enough zest to its other
healthy ingredients to make all the difference in the world.
Serves 4
Ingredients:
• 1 lb. boneless skinless chicken breast
• Olive Oil Cooking Spray
• 1 tsp. smoked paprika
• 1 tsp. Chile powder
• ½ cup of chopped Vidalia onion
• ½ cup plain nonfat Greek yogurt
• 5 Tbsp. low fat buttermilk
• 1 Tbsp. hot sauce (Tabasco, etc.)
• 1 head Romaine lettuce thick spine removed, chopped
• 1 head leaf lettuce, thick spine removed, chopped
• 1 yellow bell pepper thinly sliced
• 1 pint grape tomatoes, halved
• 1 cup peeled and shredded carrots
• 2 oz. blue cheese crumbled
Instructions:
1. Preheat broiler to high. Place chicken on a baking sheet
coated with cooking spray. Lightly mist chicken with cooking
spray and sprinkle evenly on both sides with paprika, Chile
powder and salt. Broil 6-8 inches from heat until center of
chicken is no longer Pink, about 6 minutes per side.
2. In a blender puree onion, yogurt, buttermilk and 1 Tbsp.
of hot sauce. Taste, adding remaining hot sauce if you like
more heat.
3. Divide lettuce among four plates. Top with bell peppers,
tomato, carrots and chicken. Serve yogurt dressing on the
side or drizzle evenly over each plate. Sprinkle with blue
cheese and serve.

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