· For spice blend:· 2 tsps Smoked paprika· ¼ tsp. cayenne pepper· 1 tsp. garlic powder· 1 tsp. onion powder· 1 tsp. salt· For salad:· 1 lb. chicken breast, cut into slices· 2 Tbsp. olive oil· 8 cups lettuce of your choice (iceberg or romaine are great in this preparation)· 4 ounces cheddar cheese· 1-2 large carrots, peeled and shredded· 1 green bell pepper, diced· For dressing:· ½ cup light mayo· ½ cup non-fat Greek yogurt· 1 tsp. garlic powder· 1 tsp. onion powder· 1 tsp. dill· 1 tsp. salt· 1 Tbsp. apple cider vinegar· ¾ cup low fat buttermilk
Step 1Begin by preparing your chicken. Coat each piece in the spice blend, ensuring that they are all well covered. Heat one tablespoons of olive oil in a large sauce pan over medium heat. Add half the chicken.Cook on one side for five minutes. Flip to the other side and cook for another five minutes. Remove to a plate. Turn the heat down a notch and add the remaining olive oil followed by the chicken. Cook for five minutes per side.While the chicken cooks, prepare your dressing. Combine mayo, yogurt and herbs in a dish and combine well. Stir in cider vinegar to combine.Slowly stir in the buttermilk, stopping when the dressing has reached your desired consistency. You will use more or less ¾ cup, depending on how thick you want the dressing.Once complete, assemble the salad. Split the lettuce, carrots and bell pepper among four bowls or plates. Add 1 ounce of cheddar cheese (approximately ¼ cup) to each plate. Add 3 ounces of chicken to each place. Top with 3 tablespoons of dressing.