During my pregnancy, I had a love-hate relationship with salads. I knew they were good for me and my baby, but they could be so…boring. That’s when I decided to spice things up with this Buffalo Blast Salad. It was like a party in my mouth – crunchy, tangy, and slightly spicy. It made my meal times exciting and helped me keep my gestational diabetes in check. Now, that’s what I call a win-win!
Buffalo Blast Salad: Crunchy Delight
Description
A crunchy, tangy, and slightly spicy dish that's sure to liven up your meal times, while being gestational diabetes-friendly.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then brush them with buffalo sauce. Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the middle
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While the chicken is cooking, prepare your salad. In a large bowl, combine the chopped lettuce, sliced cucumber, and shredded carrot
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Once the chicken is cooked, let it rest for a few minutes. Then, slice it into thin strips
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Top your salad with the sliced chicken and drizzle with ranch dressing. Give everything a good toss to combine
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Serve your salad with a side of extra buffalo sauce for those who like it spicy. Enjoy!
Note
Salad leftovers can be stored in the refrigerator for up to 2 days, but it's best to store the dressing separately to keep the salad from getting soggy