Shrinking On A Budget Meal Plans
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*Points+ Value: 6
3/4 cup wing sauce - divided (we like Frank's)
1 tablespoons butter
1 teaspoon Worcestershire sauce
1/4 teaspoon onion powder (or 1 tablespoon grated onion)
3 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups Romaine, cut into 1-inch strips
4 celery stalks, thinly sliced
1/2 cup grated carrots
3/4 cup
Best Ever Blue Cheese Dressing

Prepare Best Ever Blue Cheese Ranch Dressing the day before if possible (see recipe link above).  

If necessary, cut chicken breasts into 4 ounce portions.  Pound breasts to even thickness - (just pound thick side to equal thickness of thinner
side).  You're
not trying to get cutlets here. Put breasts in a ziplock bag with 1/2 cup wing sauce, Worcestershire sauce, onion powder and   and
1 clove minced garlic.  Squish bag to evenly cover all chicken with marinade. Marinate chicken in refrigerator for 2-5 hours.

Melt 1 tablespoon butter and put in large bowl with 1/4 cup wing sauce. Set aside.

Note: Cooking instructions assume you have cut chicken into 4 ounce portions.  When ready to cook, preheat oven to 450.  Lay
chicken on baking sheet that has been lined with foil. Discard marinade. Bake chicken at 475 for 15 minutes, then turn oven off completely, but
leave chicken in oven.  Do not open door.  Allow chicken to stay in oven while turned off for 10 minutes. Remove from oven and check to make
sure chicken is cooked through (if you cut the chicken into 4 ounce portions, it should be fine.   Slice and toss chicken slices in bowl with
reserved wing/butter sauce.  

In a large bowl combine the romaine, celery, shredded carrots and scallions. Toss with 12 tablespoons of the prepared
Best Ever Blue
Cheese Ranch dressing.  Divide the greens between 4 plates and top evenly with the chicken slices.
Buffalo Chicken Salad
  • Company Worthy
  • Double-Duty/Plan Ahead
Cooking Tips: Do not overcook chicken.  If you skip the step of cutting a large breast into 4 ounce sections, you need to add 10
minutes to cook time at 475. This high heat, then low  heat method of cooking the chicken makes for crispy edges and super juice
Picky Eater/Non-Dieter Tips:  Skip the marinade on their breast and season with salt, pepper and garlic powder.