This recipe is one of my lunch time staples. It is easy, and super tasty. It is a great way to kill that buffalo chicken flavor!


2 cups chopped lettuce
1 cup shredded dry cole slaw
2 tbsp. chopped cilantro, or more as desired
3 oz. cooked and chopped skinless chicken breast
2 tbsp. buffalo wing hot sauce, or more as desired
1 tbsp. grated parmesan cheese
2 tbsp. fat-free mayonnaise
1 tsp. dry ranch seasoning mix
 1/2 cup diced baby carrots
1/2 cup diced celery
1/8 tsp. freshly ground black pepper


In a large bowl combine lettuce, cole slaw, and cilantro. Lightly toss.

In a small microwave-safe bowl, combine chicken, hot sauce and parmesan cheese. Toss until chicken is coated. Microwave for 30 seconds.

In another small bowl, mix ranch seasoning into the mayonnaise. Stir in the carrots and celery, coating vegetables evenly. Sprinkle with pepper.

If you like, combine the vegetables and chicken before adding to the salad mix.

Add coated vegetables and chicken to the lettuce bowl. Toss to coat the lettuce.

makes 1 serving.

entire salad. 240 calories, 5.5g fat, 21g carbs, 5.5g fiber, 10g sugars, 28.5g protein

notes. Really missing that fried chicken buffalo version? Use a veggie “chicken” patty instead of the chicken called for. Cook it up according to package instructions, then chop it and continue with the recipe.

Again, I truly love this salad. It is something I often eat multiple times a week. Hope you like it, too!

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