Spicy Grilled Chicken Salad
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- 1.5 lbs boneless skinless chicken breasts
- 1/4 cup buffalo sauce (we used Frank’s)
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 cup nonfat Greek yogurt (dressing)
- 4 tbsp buffalo sauce (adjust to preference, for dressing)
- 1 tbsp olive oil (dressing)
- 1 tbsp honey (dressing)
- 1 tsp garlic powder (dressing)
- 1 tsp dried dill (dressing)
- 1 tsp dried parsley (dressing)
- 1/2 tsp onion powder (dressing)
- 8 cups baby spinach
- 1 red bell pepper, sliced
- 1 cucumber, sliced
- 1 celery stalk, chopped
- 1/2 red onion, sliced
- Salt and pepper
Mix together the buffalo sauce, honey, lime juice, garlic powder, paprika, and onion powder. Season with salt and pepper to taste, remembering that buffalo sauce is usually pretty high in sodium. Marinate the chicken in this mixture for 3-4 hours.
Stir together the Greek yogurt, buffalo sauce, honey, olive oil, garlic powder, dried dill, dried parsley, and onion powder. Season with salt and pepper. Place it in the fridge so the flavors can deepen and combine in the fridge while the chicken marinates. This is a thicker dressing, if you prefer a thinner dressing, add additional olive oil, lime juice, or thin with water or buttermilk.
Preheat the grill. Remove the chicken from the marinade and let the excess drip off. Cook the chicken for 5-7 minutes until the chicken has once grill marks and easily releases from the grill. Flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165°. Remove from grill and let the chicken rest for at least 5 minutes. Once cooled, slice the chicken for topping the salad.
Assemble the salad by tossing together the spinach, red bell pepper, cucumber, celery, and red onion. Top with sliced chicken and dressing. Add fresh parsley if desired.
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