Buffalo Chicken Salad

Buffalo Chicken Salad
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Yield: 4 servings
Serving Size: 1/4 of recipe
Gather

2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon light brown sugar
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup Panko bread crumbs
1 teaspoon canola oil
1/4 cup fat free feta cheese crumbles
1/4 cup plain nonfat yogurt
2 tablespoons nonfat buttermilk
1/4 teaspoon black pepper
1 head romaine lettuce, chopped
Step by step

Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, sugar, and salt in a shallow dish until well blended. Add the chicken and turn to coat. Cover and marinate for 10 minutes at room temperature.
Place the Panko and oil in a shallow dish and toss with a fork to combine. Roll each chicken tender in the Panko to completely coat. Transfer to the rack of a broiler pan. Bake, turning once, until chicken is cooked through, and Panko is golden brown in color, about 16 minutes.
While the chicken bakes, stir together the feta cheese, yogurt, buttermilk, and pepper. Set aside.
When the chicken is done, divide the lettuce among 4 plates. Top with chicken, drizzle with dressing to taste, and serve immediately.
Nutrition

WW PP 8; Calories 317; Total Fat 10.6g; Saturated Fat 2.7g; Trans Fat 0.0g; Cholesterol 103mg; Sodium 690mg; Total Carbohydrates 14.8g; Dietary Fiber 1.6g; Sugars 4.7g; Protein 38.5g

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