If you think salads are boring, you should try this one. It’s delicious and light. The chicken is seasoned with smoked paprika and chile powder, then tossed with blue cheese and all the other vegetables. And don’t feel guilty about adding too much dressing: it’s just yogurt, buttermilk, onion, and hot sauce. You will notice that you’re eating all the colors of the rainbow in the one salad.
Serves 4 – Adapted from Clean Eating magazine
- 1 lb boneless, skinless chicken breasts (4 medium breasts)
- 1 or 2 teaspoons coconut oil, or grapeseed oil
- 1 teaspoon smoked paprika
- 1 teaspoon chile powder
- 1/2 sweet onion, chopped into big chunks (about 1/2 cup)
- 1/2 cup low fat plain Greek-style yogurt
- 5 tablespoons low-fat buttermilk
- 1 or 1 1/2 tablespoon hot sauce (or buffalo)
- 1 head romaine lettuce, chopped
- 1 head red leaf lettuce, chopped
- 1 yellow bell pepper, thinly sliced
- 1 pint grape tomatoes, left whole or halved
- 2 medium carrots, peeled, julienned or shredded
- 2 oz blue cheese, crumbled (about 1/2 cup)
Note: don’t substitute plain paprika for the smoked one. The smoked paprika gives it an amazingly deep flavor. If you can’t find red leaf lettuce, just substitute it with the romaine lettuce like I did. But by using the red leaf lettuce, you will have all the colors of the rainbow.
Place the chicken on a cutting board, cover it with cling wrap and pound the pieces so they become thinner (you can even cut the chicken in half so each chicken breast turns into 2). Sprinkle the pieces evenly on both sides with smoked paprika, chile powder, and salt.
When done, set it aside on a clean cutting board for a few minutes before slicing it into strips. If your skillet is too small, then cook two chicken breasts at a time and keep the cooked ones warm under foil.