• 1/3 cup Crumbled Blue Cheese
  • 1/2 cup Plain Greek Yogurt
  • Juice of 1/2 Lemon
  • 1 tbs. Blazing Apple Cider Vinegar
  • 2 tbs. Fresh Cilantro minced
  • 1 tbs. Fresh Chives minced
  • 1/2 tsp. Honey
  • Salt/Pepper to taste


  • 2 large boneless skinless Chicken Breasts
  • Salt/Pepper
  • 1/2 cup Buffalo Wing Sauce
  • 3 heads Romaine Lettuce chopped
  • 4 stalks Celery diced
  • 1 cup Cherry Tomatoes halved
  • 4 Green Onions sliced
  • 1/3 cup Crumbled Blue Cheese
  • 1/4 cup fresh Cilantro minced


In a small mixing bowl, whisk together the ingredients for the dressing. Cover and refrigerate.

Preheat grill or grill pan on medium-high heat.

Salt and pepper each side of the chicken breast. With a basting brush coat one side of the chicken and place on preheated grill or grill pan with sauce side down. Cook for about 3-5 minutes or until grill marks appear. Will one side is cooking coat the other side with buffalo sauce. Flip and cook again for about 3-5 minutes. Coat the other side with buffalo sauce. Flip and coat other side with buffalo sauce. Once chicken is thoroughly cooked place on a plate and let them rest for 10 minutes.

Fix salad bowls with the romaine lettuce, celery, cherry tomatoes, green onions and blue cheese. Slice the chicken into thin strips and place on top of the salad. Drizzle with dressing and garnish with cilantro.

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