Wednesday, March 3, 2010

Lunch of Champions -- Buffalo Chicken Salad

I hardly ever go out for lunch during the work week, and typically end up having a frozen meal. I came across this recipe in the Hungry Girl 200 Under 200 cookbook and I am in love with it, so I thought I would share (my friend Jenny thinks I am obsessed!! I probably am!).

Image from Hungry Girl website.

Buffalo Chicken Chop Salad Wrap:
-- 1 low-carb/high-fiber (or a pita pocket, which I prefer)
-- 2 1/2 ounces cooked skinless lean chicken breast
-- 1/2 cup shredded lettuce (I don't typically include this)
-- 2 1/2 teaspoons Frank's RedHot Original Cayenne Pepper Sauce
-- 2 teaspoons reduced-fat Parmesean-style grated topping
-- 1 1/2 teaspoons sour cream (I use fat free sour cream , but you could use low-fat Ranch or Blue cheese dressing)

Mix all ingredients together, and place into wrap.

PER SERVING (entire recipe):199 calories, 5g fat, 986mg sodium, 21.5g carbs, 12.5g fiber, 1.5g sugars, 29.5g protein

I typically warm it up the chicken mixture for about 30 seconds before putting into my pita pocket. Also, I have found if you get the Tyson pre-cooked chicken cubes in the little pouches, that equals about 6 ounces of chicken. I just triple all the ingredients and you can get about 3 small servings out of one of those pouches.

Today I had this along with some carrots, Activia yogurt (swear by it!), and a Luna bar (love the Chocolate Peppermint Stick).

If anyone has any fun lunch ideas, please do share!!

1 comment:

  1. YUM! I will have to try this as we always have chicken lying around. I do not eat healthily...I SHOULD, but have no self control. I normally pack left overs from dinner. Bad, I know...but as a teacher I have typically 30 minutes to pound my lunch!