Buffalo Chicken Dip Salad

³ Description

I'm a huge fan of buffalo chicken dip, but between the cream cheese, ranch dressing, cheese and dipping chips- the fat content quickly soars through the roof. I have managed to make this recipe low fat, low carb, but not at ALL low in flavor!

² Ingredients

•  1.5 serving (serving = 1 tsp) Hidden Valley Ranch Dry Dips Mix
•  2 serving (serving = 1 wedge) Laughing Cow Light Queso Fresco & Chipotle Cheese Wedge
•  1/8 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  140 g Skinless Chicken Breast

q Directions

Laughing Cow cheese wedges sub for the cream cheese, ranch seasoning + milk subs the dressing, and serving it over slaw gives you all the buffalo dip flavor & still the "crunch" of eating with chips. If you don't want eat as a salad, slice up your favorite high fiber tortilla, bakes a couple minutes and voila- instant chips. Here's what you need:

Ingredients:
1 large chicken breast (I used 5oz/140g)
2 wedges Laughing Cow Queso Fresco
1T Franks Red Hot
1.5 tsp Ranch seasoning
2T milk

1) Cook chicken with garlic & onion powder- I choose to broil because it makes it SO flavorful. Boiling/baking will work too. Then shred the chicken.

2) While chicken is cooking- combine the remaining ingredients into a sauce. Add shredded chicken, stir to coat.

3) Serve over favorite shredded lettuce/spinach. I served mine here with broccoli slaw, as I found serving it over slaw gives you all the buffalo dip flavor & still the "crunch" of eating with chips. If you don't want eat as a salad, slice up your favorite high fiber tortilla, bake a couple minutes and voila- instant chips. Garnish with green onion.

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