Lean & Green Buffalo Chicken Salad Platter

Optavia Counts

• 1 Lean
• 1 Healthy Fat
• 3 Green
• 3 Condiments

The perfect party platter to serve for friends, family, or just yourself! This NEW Lean & Green recipe features tender buffalo chicken strips, meatballs, and cauliflower bites on a bed of leafy greens with blue cheese dressing. The best part is it 100% On Plan with 1 complete Lean & Green meal (1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments) per serving.

Lean & Green Buffalo Chicken Salad Platter

Ingredients:

• 18 oz. boneless skinless chicken breasts, sliced into strips
• 4½ tbsp reduced-fat margarine, divided
• 6 tbsp Louisiana hot sauce, divided
• 12 oz. 99% lean ground turkey
• ½ cup + 2 tbsp reduced-fat blue cheese crumbles, divided
• 1 clove garlic, minced
• 2 cups cauliflower florets
• 1½ tbsp almond flour
• Cooking Spray
• ¾ cup 2% Greek yogurt
• 1 tbsp light sour cream
• 1 tsp cider vinegar
• 4 cups romaine lettuce, chopped
• 1 cup celery, sliced into ½-inch pieces
• 1 cup cherry tomatoes, halved

Lean & Green Buffalo Chicken Salad Platter

Directions:

To make the buffalo chicken strips:

1. Heat 1½ tablespoons of margarine in a small skillet over medium-high heat.
2. Sauté chicken until lightly browned, about 5 to 7 minutes.
3. Remove the skillet from the heat and pour in 2 tablespoons of hot sauce. Toss to coat the chicken well, and transfer to a separate plate to keep warm. Set the skillet aside for later use.
   To make the buffalo turkey meatballs:
4. Preheat oven to 400ᵒF.
5. In a mixing bowl, combine the turkey, ¼ cup of blue cheese, and garlic and stir with a fork until mixed.
6. Form mixture into 16 meatballs.
7. Place meatballs on a non-stick baking sheet and bake for about 15 to 17 minutes until cooked through.
8. In the same skillet used to prepare the chicken strips, combine 1½ tablespoons of margarine and 2 tablespoons of hot sauce. Cook over low heat until melted.
9. When meatballs are done, transfer to the skillet and toss to coat in margarine and hot sauce mixture.
10. Transfer meatballs to a separate plate; keep warm and save the skillet for later use.
    To make the buffalo cauliflower bites:
11. Place the cauliflower florets in a large bowl.
12. In the same skillet used to prep the cooked meatballs, melt 1½ tablespoons of margarine and 2 tablespoons of hot sauce over low heat.
13. Pour hot sauce mixture over the cauliflower and toss to coat.
14. Sprinkle cauliflower with almond flour and toss to coat.
15. Set the air fryer to 350ᵒF, and spray the basket with cooking spray.
16. Place the cauliflower in the basket, and spray again with cooking spray.
17. Air fry for 12 to 15 minutes, tossing halfway through, until the cauliflower is golden brown and cooked through, but not mushy.
    To make the blue cheese dressing:
18. While the cauliflower bites are cooking, make the blue cheese dressing by whisking together the yogurt, sour cream, and cider vinegar in a small bowl. Stir in ¼ cup of blue cheese and refrigerate until ready to serve.
    To serve:
19. Spread the romaine across a large serving platter. Scatter with celery and cherry tomato halves. Sprinkle with remaining 2 tablespoons blue cheese crumbles.
20. Arrange chicken strips, meatballs, and cauliflower bites over romaine, and serve blue cheese dressing on the side.
21. Per serving, place 1 cup lettuce on a plate and top with ¼ cup sliced celery and ¼ cup halved tomatoes. Arrange 6 oz. chicken strips, 4 meatballs, and a ½ cup cauliflower bites on top. Drizzle with 3 tablespoons of blue cheese dressing and garnish with a ½ tablespoon blue cheese crumbles.