Lightened Up Buffalo Chicken Salad
  • 4 cups diced chicken breast
  • 2 large carrots, peeled diced
  • 3 celery ribs, diced
  • ¼ cup diced red onion
  • ½ cup light mayo
  • ½ cup Franks Red Hit
  • ½ tsp garlic powder
  • salt to taste
  • chopped romaine
  • sliced avocado
  1. In a large bowl whisk together the light mayo, red hot and garlic powder.
  2. Toss in the diced chicken, celery, carrots and red onion. Stir to coat. Season to taste with salt.
  3. Served over chopped romaine lettuce and a half sliced avocado with each serving.
Recipe by LeMoine Family Kitchen at