Friday, March 7, 2008

Healthy version of buffalo chicken with blue cheese dressing

I am trying a diet called "carb cycling" so I now alternate between low carb and high carb days. Last night I was craving something a little more interesting than tuna and bunless burgers. So I decided to attempt a buffalo chicken salad. I sliced a boneless chicken breast into thin slices and then dipped them in flour, egg and Italian seasoned panko bread crumbs and fried them in a small amount of extra virgin olive oil. The panko crumbs are so flavorful and crispy, they give the illusion of deep fried texture. When they were cooked through, I cut the chicken into small chunks and tossed them in a bowl with hot sauce. In a separate bowl, I whisked together about two tablespoons light mayo with a tablespoon of apple cider vinegar and then mixed in some crumbled blue cheese. Mmmmm. I mixed up a simple salad of iceburg lettuce and croutons with some extra virgin olive oil and balsamic vinegar and seasoned it with garlic powder and salt. I topped the salad with the chicken and the homemade blue cheese dressing. Delish. And a fraction of the fat and calories of a restaurant version.

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