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What we're eating: Buffalo Chicken Salad with Homemade Ranch Dressing

As promised, I’m FINALLY going to start sharing "What We're Eating" on Weight Watchers. And I need to say we, not I, because Kyle and Kenlee have been on this journey alongside me, and we generally eat the same things. Some meals and portions are different, but we eat dinner together as a family nearly every day.

Without further ado … One of our favorite go-to meals is this Buffalo Chicken Salad. Kyle and I sort of accidentally put it together one day as our homemade version of the same meal you can order at many restaurants. Of course, we think ours is a lot healthier. Kenlee doesn’t eat salad, but she sure does enjoy our Homemade Ranch Dressing – she’ll dip nearly anything in it!

Homemade Ranch Dressing – 1 point per serving
  • 16 32! oz. container of plain, non-fat greek yogurt (make sure it’s PLAIN and not vanilla … trust me)
  • 1 packet of dry ranch mix (we prefer the Kraft DIP mix because it has more flavor)
  • Splash of fat-free milk (add more for a thinner “dressing” or less for a thicker “dip”)
Mix all the ingredients together in a container with a lid or seal. We constantly have a batch made up in a plastic container in our fridge. We use it throughout the week for salad dressing, any recipes that call for ranch, or as a dip for veggies or other foods. A serving of ¼ cup equals 1 point.

Buffalo chicken salad – 10 points total
  • 1 boneless, skinless chicken breast – grilled or boiled (3 points)
  • ¼ to ½ cup of Frank’s Buffalo sauce (depends on how well you handle spice!) (0 points)
  • ¼ cup shredded Colby (or cheddar) cheese made with 2% milk (2 points)
  • 1 hard boiled egg, sliced or chopped (2 points)
  • Fat-free packaged croutons (14 croutons are 1 point)
  • ½ cup of Homemade Ranch Dressing (2 points)
  • Lettuce, or other greens (0 poin
  • Other veggies, as desired
Cook your chicken breast and cut it into bite size chunks. Then put the chunks in a bag or container with the buffalo sauce and shake to coat. Let the chicken “marinate” for a few minutes in the container. We usually prepare the rest of our salad and toppings while it sits, then toss the chicken on top. Or, if you let it soak overnight in the fridge, the chicken will be super spicy for lunch or dinner the next day! 

In addition to the lettuce, cheese, croutons, egg and dressing, I like to add tomatoes, onions, steak-cut mushrooms and yellow pepper rings to my salad. All the extra veggies are “free” points, so why not?! You could easily add/remove other zero-point veggies as you like. Kyle prefers a simpler salad without all the extras, and it’s still just as yummy.


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