Description
Smoky grilled chicken glazed with spicy buffalo sauce sits atop a cool, crunchy ranch slaw packed with celery and carrots. A high-protein, low-carb meal that is bursting with flavor and texture.
Ingredients
1 lb boneless skinless chicken breasts
1/2 cup buffalo sauce (divided)
1 tbsp olive oil
1 tsp garlic powder
1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)
2 stalks celery, thinly sliced
1/3 cup ranch dressing
1/4 cup blue cheese crumbles (optional)
1/2 avocado, sliced (optional)
Green onions for garnish
Instructions
1. Preheat grill to medium-high heat (around 400°F).
2. Rub chicken breasts with olive oil, garlic powder, salt, and pepper.
3. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F.
4. During the last minute of grilling, brush the chicken generously with 1/4 cup of the buffalo sauce. Remove from grill and let rest for 5 minutes.
5. While chicken rests, make the slaw. In a large bowl, combine the coleslaw mix and sliced celery.
6. Toss the veggies with the ranch dressing until evenly coated.
7. Slice the grilled chicken into strips. Toss them in the remaining 1/4 cup buffalo sauce for extra heat.
8. Divide the ranch slaw between plates. Top with the warm buffalo chicken strips.
9. Garnish with blue cheese crumbles, avocado slices, and green onions.
Notes
**Indoor Method:** You can use a grill pan or cast-iron skillet on the stove if you don’t have an outdoor grill.
**Meal Prep:** Keep the slaw, dressing, and chicken separate. Toss the slaw right before eating to keep it crunchy.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg