Sometimes we need a good hit of flavor, and this chicken salad has it! Ranch and buffalo sauce give this a spicy kick and loads of flavor. Enjoy on a salad or sandwich.
Ingredients
Chicken_breast
- 1, medium-sized
Oil
- 1 Tablespoon vegetable oil (canola, avocado, sesame and light olive oil)
Ranch_dressing
- ¼ cup, low-fat
Buffalo_sauce
- 1 ½ Tablespoons (Red Hot or other buffalo sauce of choice)
Onion
- ¼ teaspoon powder
Garlic
- ¼ teaspoon powder
Salt_and_pepper
- to taste
Instructions
Step 1
Heat skillet over medium-high heat. Place oil in pan then add the chicken breast. Season with salt and pepper and cook for 5 minutes on each side or until internal temperature reaches 165 degrees.
Step 2
Once cooked through, remove from heat and let cool.
Step 3
Once cooled, chop chicken breast into small pieces.
Step 4
Place chopped chicken into a food processor and pulse until fine texture forms.
Step 5
Place finely chopped chicken and remaining ingredients into a medium size mixing bowl and mix until combined.
Notes
This recipe can be enjoyed at Stage 3 and Stage 4 of the bariatric surgery post-operative diet.