Seriously, doesn’t pretty much EVERYONE love chicken salad? This one is fantastic for lunch or dinner.


1 lb boneless, skinless organic chicken breasts

Olive oil

1 tsp paprika

1 tsp chile powder

1/8 tsp sea salt

1/2 cup onion, chopped

1/2 cup nonfat, plain Greek yogurt

5 Tbsp. low fat buttermilk

1 to 1 1/2 Tbsp hot sauce

1 head romaine lettuce, chopped

1 head red leaf lettuce, chopped

1 yellow pepper, thinly sliced

1 pint grape tomatoes, halved

1 cup peeled and shredded carrots

2 oz blue cheese, crumbled




Preheat broiler to high. Brush 1 tsp. olive oil on a baking sheet. Place chicken on baking sheet and sprinkle on both sides with paprika, chile powder, and salt. Broil 6 to 8 inches from heat until center of chicken is no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 3 to 5 minutes before cutting into bite size pieces.

In a food processor puree onion, yogurt, buttermilk¬† and 1 Tbsp hot sauce. Taste and add remaining hot sauce if you’d like it spicier. Divide romaine and red leaf lettuces among 4 plates and top with bell pepper, tomatoes, carrots and chicken, dividing each evenly. Serve yogurt mixture on the side or drizzle evenly over each plate. Sprinkle with blue cheese and serve immediately. Makes 4 servings.

Nutritional Information (per serving): Calories: 258, Fat: 6 g., Carbs: 13 g., Sugars: 6 g., Protein: 35 g.