Lunch: Buffalo Chicken Salad

This quick main-dish salad is ready in just 30 minutes. Full of lean protein and flavor from the cayenne pepper-coated chicken, this recipe is perfect for a filling and healthy dinner.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Buffalo Chicken Salad

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 1/4 lb. chicken breast tenders
1/4 tsp. ground red pepper (cayenne)
1/4 tsp. salt
3 tbsp. cayenne pepper sauce
1 tbsp. butter
1 head Boston lettuce
1 c. shredded carrots
2 stalk celery
1/2 c. blue cheese dressing

Instructions

Preheat oven to 450 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Toss chicken with red pepper and salt. Place on prepared pan and bake 10 minutes.
Meanwhile, in microwave-safe small bowl, microwave pepper sauce, butter, and 1 tablespoon water on High 30 seconds or until butter is melted. Add sauce to chicken in pan; stir to coat. Bake 2 to 3 minutes longer or until chicken is no longer pink throughout.
To serve, arrange lettuce on 4 dinner plates; top with chicken. Sprinkle with carrots and celery and drizzle with dressing.

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