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Hot, Healthy, and Easy (Dinner, Not “That Girl” in College)

Buffalo Chicken Salad: Need a quick, easy and healthy lunch idea? This can be prepared over the weekend and thrown together in a few minutes to satisfy the whole family.Buffalo Chicken Salad: Need a quick, easy and healthy lunch idea? This can be prepared over the weekend and thrown together in a few minutes to satisfy the whole family.

In college, everyone knew who she was. Girls knew her as “ugh… that girl (insert eyeroll)” while guys knew as “ooh.. that girl (insert eyebrow raise)”.

Ok, I’m totally not talking about “that girl” today. Instead, check out this really easy, healthy dinner with a little added heat from some hot sauce. The components of the meal can all be prepared on the weekend to make a quick, easy-to-throw together dinner on a busy weeknight.

Add some baked buffalo chicken to a bowl of spinach, red and yellow peppers, avocado and some marinated artichokes and you’re done. Super easy. If you’d like, we sometimes add a bit of peppercorn ranch dressing, but that’s optional. The flavor from the chicken and the creaminess of the avocado can give it enough flavor and moisture that you may not need dressing.

No matter your style, give a shot. Enjoy!

Buffalo Chicken Salad: Need a quick, easy and healthy lunch idea? This can be prepared over the weekend and thrown together in a few minutes to satisfy the whole family. Buffalo Chicken Salad: Need a quick, easy and healthy lunch idea? This can be prepared over the weekend and thrown together in a few minutes to satisfy the whole family.

Buffalo Chicken Salad

Buffalo Chicken Salad

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 pound chicken tenderloins
  • 1/2 cup hot sauce
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 3 marinated artichoke hearts, from jar
  • 1/2 avocado
  • 1 - 1 1/2 cups spinach

Instructions

  1. Preheat oven to 350 degrees
  2. Set chicken in baking dish, pour hot sauce over chicken, and bake for 25 minutes or until chicken is cooked through
  3. Cut peppers, avocados, and artichoke hearts into bite-sized pieces, combine with spinach and serve
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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2 Comments

  1. Haha, well done with the title Jen. It certainly fits this dish, and might I add tastes great. I turned the avocados into a guacamole with a bit of sour cream to balance the half a cup of hot sauce!

    1. That’s a great idea! So happy you liked it (and the title – ha). The sour cream is a great way to reduce the heat a bit. Thanks for letting me know.

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