Introducing a game-changing spin on nachos: the creamiest Buffalo chicken salad served on bell pepper “chips”.
Yield: 6servings
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
Ingredients
6large red, yellow or orange bell peppers
3cupsshredded chicken*
1cupnonfat Greek yogurt or light sour cream*
¼cuphot sauce
1 ½teaspoonlemon juice
1teaspoonsmoked paprika
Pinchkosher salt and black pepper
¾ to 1cupshredded sharp cheddar cheese
Optional chopped scallions and additional hot sauce for drizzling on top
* You can use a rotisserie chicken; remove skin and shred the breasts using your fingers.
** The yogurt taste is subtle, but if you don’t like yogurt, swap for light sour cream or you can use a mix of light sour cream and mayo.
Instructions
Preheat oven to 375°. Coat a large baking sheet (or 2 standard sheets) with nonstick oil spray and set aside.
Remove the stems and seeds from the bell pepper and cut each into quarters. Lay the bell pepper “chips” on the prepared baking sheet(s) in a single layer with their insides facing up.
In a large mixing bowl, combine the yogurt (or sour cream), hot sauce, lemon juice, paprika, salt and pepper until smooth and creamy. Add the chicken and mix until all the pieces are well coated.
Using a fork or tong, add creamy chicken on to each bell pepper “chip” and sprinkle the shredded cheese evenly over the tops. Bake for about 10 to 15 minutes, until the cheese is melted.
Remove the baking sheet from the oven and garnish with optional chopped scallions and small drizzles of extra hot sauce (or serve these extra things on the side).
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.