Plat
Buffalo Chicken Dense Bean Salad
25 minPour 6Nutri-Score B€€
B
25 min
25 minBuffalo Chicken Dense Bean Salad
ce qu’il vous faut
Ingrédients
rotisserie chicken (shredded)Viandes500 g
English cucumber (chopped)Fruits et légumes1 morceau
red onion (finely chopped)Fruits et légumes0,5 morceaux- celery stalks (diced)Fruits et légumes2 morceaux
carrots (diced)Fruits et légumes2 morceaux- green onions (sliced)Fruits et légumes4 morceaux
chickpeas (canned, drained and rinsed)Épicerie240 g- white kidney beans (canned, drained and rinsed)Épicerie240 g
- Frank's RedHot buffalo sauceÉpicerie120 ml
plain non-fat Greek yogurtProduits laitiers240 g- fresh dill (chopped)Fruits et légumes10 g
saltÉpices3 g
black pepper (ground)Épices1 g
garlic powderÉpices3 g
onion powderÉpices3 g
waterAutres30 ml
reduced-fat feta (crumbled)Produits laitiers50 g
par portion
Nutrition
218kcal
- Glucides
- 16 g
- Protéines
- 22 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Saladier
Passoire
Fouet
container with lid
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Chop the cucumber, red onion, celery, carrots and green onions.
- Add the shredded rotisserie chicken and all the vegetables to a large bowl.
- Étape 2
Add the beans
- Drain and rinse the chickpeas and white kidney beans in a colander.
- Add them to the bowl with the chicken and vegetables.
- Étape 3
Make the buffalo dressing
- In a bowl, whisk the buffalo sauce with the Greek yogurt.
- Stir in the chopped dill, salt, pepper, garlic powder and onion powder.
- Thin with a splash of water and fold in the crumbled feta.
- Étape 4
Combine and mix
- Pour the dressing over the salad.
- Mix roughly with a spoon, then transfer to a lidded container and shake to coat everything evenly.
- Étape 5
Chill and serve
- Refrigerate until ready to eat, then serve cold.