Buffalo Chicken Salad with Greek Yogurt (modified for the 17 Day Diet)
As I was browsing Pinterest for inspiring culinary creations, I stumbled upon this delicious-looking Buffalo Chicken Salad recipe that a health blogger had adapted from an original recipe to make it healthier. Well, I’ve modified the adapted version just a tab bit to make it 17 Day Diet approved.
Here it is…
Buffalo Chicken Salad with Greek Yogurt
5 oz non-fat plain Greek yogurt
1/3 cup Franks Red Hot Wings Buffalo sauce
1/2 tsp garlic powder
1/4 tsp fresh ground black pepper
1 lb boneless, skinless chicken breast, shredded
2 celery stalks, finely chopped
1/2 cup cilantro, minced
1/2 cup (2 oz) low-fat mozzarella cheese
Directions:
In a large bowl, whisk together yogurt, buffalo sauce, garlic powder, and black pepper. Stir in chicken, celery, cilantro, and low-fat mozzarella cheese. Refrigerate until serving or up to 5 days in the fridge.
Yield: 4 cups chicken salad
Cycles 1 and 2- Top chicken salad over a bed of lettuce
Cycle 3- Top chicken salad over 1/2 whole grain bagel, a whole wheat tortilla pocket or whole wheat tortilla
Photo courtesy of Judy H. Judy is a member of my private FB group and she’s always using Sunburst tomatoes for garnish in her photos! Thanks, Judy! Looks delish!
Original article and pictures take 17ddblog.com site
Remember not to handle the chicken too much, or it may turn out dry and tough. Get it all mixed together as quickly and gently as possible.
Some members reported that their meatballs were a bit spicy, so if you’re not a super fan of spicy food, either cut back on the hot sauce, use half hot sauce and half of your favorite low-sugar barbecue sauce, or simply make a bit more of the Greek Yogurt Blue Cheese Dressing! Enjoy!
Slow Cooker Buffalo Chicken Meatballs
Ingredients:
1 pound lean ground chicken
½ onion, minced or grated
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and Pepper
Olive Oil
1 cup Frank’s Red Hot Sauce
Directions:
Mix all ingredients together except hot sauce. Roll chicken into 1 oz balls for a total of 16 or so.
Heat olive oil in a large pan on medium heat. Add chicken balls to pan and brown slightly on all sides.
Transfer chicken to slow cooker and add hot sauce. Cook on low for 2 hours or until chicken is cooked through.
Please note: If you don’t have a slow cooker, brown the meatballs as per the directions, and then add the meatballs and hot sauce to a dish and bake in an oven heated at 350 degrees F and bake anywhere from 15 to 30 minutes, depending on how much you browned them in the pan.
Yields 4 Servings
Roasted Cabbage Wedges
Ingredients:
1 tbsp plus 2 more tbsp extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
Directions:
Preheat oven to 400 degrees F.
Brush a rimmed baking sheet with 1 tbsp extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tbsp oil.
Season cabbage with coarse salt and ground pepper.
Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
Drizzle a bit of blue cheese dressing (optional)
Yields 4-5 Servings
Greek Yogurt Blue Cheese Dressing
Ingredients:
½ c plain Greek Yogurt
1 Tablespoon apple cider vinegar
1 Tablespoon olive oil
Salt and Pepper, to taste
¼ teaspoon dry mustard
1/4 cup crumbled low-fat blue cheese
Directions:
Combine all ingredients together except blue cheese and mix well. Gently fold in blue cheese.
All recipes are approved for all cycles
Photo Courtesy of Michelle S., a member of my 17DD Blog Facebook Community
Original article and pictures take 17ddblog.com site
During my latest 5-Day Dinner Party for the re-opening of my weekly meal planning service for the 17 Day Diet called Simply17, one of our entrees was this delicious Balsamic Chicken stuffed with a yummy tomato and cheesy mixture. The sweetness of balsamic made this dish a hit!
You can prepare the recipe as-is by stuffing your chicken breasts, or top your chicken breasts with the tomato and cheese mixture instead. Either way, this dish is tasty!
Bruschetta Stuffed Balsamic Chicken
Ingredients:
2 tomatoes, diced
1/3 cup packed fresh basil ribbons
1 cup shredded low-fat mozzarella cheese, divided
4 skinless, boneless chicken breasts
salt and pepper, to taste
2 tablespoons olive oil
1/4 cup balsamic vinegar
1/3 cup low sodium, chicken broth
3 garlic cloves, minced
1 teaspoon Italian Seasoning
Directions:
Preheat oven to 350F.
In a large bowl add tomatoes and 1/2 cup of the mozzarella cheese and basil. Stir to combine. Set aside.
Depending on size of chicken breasts, place up to two breasts at a time in one large zip lock bag (or one breast in between two layers of plastic wrap) and pound until you achieve a 1/4-inch thickness. Be careful not to tear or rip through the chicken as you’ll be stuffing them!
Season chicken on all sides with salt and pepper, to taste.
Take your tomato mixture and spoon a generous portion over the top of each chicken breast. Reserve leftover tomato mixture for sprinkling over the top.
Gently roll up the chicken breasts, wrapping them tightly, and secure both ends with toothpicks to prevent chicken from unrolling while cooking.
In a large frying pan or oven-proof pan, heat olive oil on medium high heat.
Add rolled chicken breasts to pan and cook for about 6 to 7 minutes, or until all sides are lightly browned.
While chicken is browning, combine the balsamic vinegar, broth, garlic and seasoning to a bowl. Whisk until mixture is fully combined. Set aside.
Remove chicken from stove. Spoon remaining tomato mixture over chicken and gently pour balsamic vinegar mixture over chicken.
In your oven-proof pan or baking dish, place chicken in oven and bake for 20 minutes.
Flip chicken once and return to oven to continue baking for another 15 minutes.
Remove chicken from oven and top with remaining 1/2 cup of mozzarella cheese and return to oven to continue baking for an additional 5 minutes until cheese is melted and bubbly.
Remove from heat and let stand for a few minutes before serving. From pan, scoop remaining tomato and balsamic mixture and serve over chicken.
Note: If you want to make this dish a bit easier and save some time, rather than stuff the chicken, cook chicken breasts with mixture on top. It’s perfect either way!
Yields 4 Servings
Approved for all cycles
Here are a few photos from party guests:
Photo above courtesy of Sandra J. – I love how Sandra’s chicken was stuffed perfectly! What a beauty!
Photo above courtesy of Molly C. – I loved Molly’s creation, along with her use of our Simply17 cards where she displayed the name of the dish. So creative!!
Original article and pictures take 17ddblog.com site
