I've got a few secret weapons. I've definitely been using a lot more spice in my cooking lately. I've also been using so much more reduced-fat and fat-free dairy products...I can rarely tell the difference between reduced fat and full fat in recipes. And, I love to incorporate fresh fruits and veggies when I can - not only do they add low-calorie flavor, but they up the nutritional factor of your foods. Win/win!
One of my absolute favorite indulgences is buffalo wings. Oh, I think I could eat them just about every day...and for me, the spicier, the better. But the real deal isn't the best thing in the world for you. So, I did a little bit of Pinterest-ing and a little bit of creating in my own kitchen, and found a delicious (and healthy) replacement!
Skinny Buffalo Chicken Salad
6 medium carrots, peeled
6 stalks of celery
1/4 cup fat-free sour cream
1 packet dry ranch dressing mix
1/4 cup blue cheese crumbles
1 lb boneless, skinless chicken breast
1/4 cup dry rub (I use one from a local shop that includes pretty much everything in the spice cabinet ...but you can also use just equal parts salt, pepper, garlic powder, and chili powder.)
2 tbsp olive oil
1/4 cup buffalo wing sauce (I use the one from Moore's Marinade, but any one will do.)
Slice carrots and celery into matchstick-sized pieces. Mix with sour cream, ranch dressing mix, and blue cheese crumbles. Refrigerate for 30 minutes to an hour before preparing chicken.
Cut your chicken breast into bite-sized pieces (about the size of small chicken tenders). Toss in a bowl with dry rub, until dry rub coats the chicken on all sides (add a spoonful more if needed).
Heat oil over medium heat in a large non-stick skillet. Add chicken...let sear for 3-4 minutes, then flip. Sear on the other side for 2-3 minutes more, until chicken is cooked through. Remove from pan.
Toss buffalo wing sauce and chicken in a bowl until chicken is well-covered. Serve on top of refrigerated salad.