Connie’s Buffalo Chicken Salad

Connie’s Buffalo Chicken Salad
Recipe type: Phase I FasTrac
  • 8 cups crisp Romaine lettuce (or any salad leaves of your choice) chopped
  • 1 yellow pepper bell, diced
  • 1 lb. chicken breast, cut into bite sized pieces
  • ¼ cup red onion, chopped
  • 4 hard-boiled eggs, chopped
  • ¼ cup Cottage Cheese
  • 1 cup sliced cherry tomatoes
  • For the buffalo sauce:
  • ¼ cup Frank's Hot sauce
  • 2 Droppers Hazelnut SweetLeaf
  • 1 Tbsp fresh lime juice
  • 1 Tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp sea salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  1. In a small bowl whisk all Buffalo sauce ingredients to combine well, set aside.
  2. Preheat a large skillet over medium high heat. Once hot, add cooking spray, or a tsp of MCT oil, chicken and season with sea salt and pepper to taste. Cook for about 6-7 minutes, stirring occasionally, until chicken is cooked through and starts to brown.
  3. Pour the prepared Buffalo sauce over the chicken, stir to combine for 1 minute, then remove from heat.
  4. In a large bowl add chopped romaine, and arrange each remaining ingredient (onion, bell pepper, eggs, tomatoes and chicken), in single lines. Top with cottage cheese.
  5. Before serving, you can toss the salad to allow the sauce to spread evenly.


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