With Football season upon us I thought I would share my version of Buffalo Wings and a quick healthier version of Coleslaw. I originally found the Buffalo Chicken recipe on Gina’s Skinny Taste, a great place to find some good recipes. However I always look for any way I can make the recipe even healthier. With both of these recipes I have substituted Non-Fat Greek Yogurt for the mayonnaise. I use Non-Fat Greek Yogurt in tuna salad, egg salad, basically in any recipe that calls for mayonnaise. I also use it in place of sour cream. It is very creamy and is loaded with protein.
Why? Greek Yogurt has about the same consistency and is loaded with good for you protein. Take a look at the comparison nutritional breakdown of 1 cup of mayo vs. 1 cup nonfat greek yogurt. Shocking.
Check this out:
1 cup non fat yogurt you get 0 grams fat, 130 calories and 23 grams protein
1 cup regular mayonnaise? Are you sitting down? 77 grams of fat, 769 calories and 2 grams protein.
Buffalo Chicken Salad Ingredients:
1 can of chicken breast
1/2 cup of non fat greek yogurt
1/4 cup of buffalo wing sauce,
1 small red onion
1/4 cup Blue Cheese crumbles (Optional)
Just mix it all together and serve in lettuce cups or with celery stalks.
1 Bag of Shredded Cabbage or Slawmix. I like to get the bags that have both white and red cabbage as well as carrots.
1 cup of Non-Fat Greek Yogurt
Splenda (add a few packets at a time until you like the sweetness)
1/4 cup chopped almonds.
In a bowl mix the yogurt and Splenda until you like the sweetness, then add it to the cabbage. I throw the almonds in right before I serve it.