Spicy Buffalo BBQ Chicken Salad
with Fresh Chive & Buttermilk Ranch Sauce
530 cals
20 mins
Description
What happens when ranch salad and Buffalo chicken join forces? Hot and cool, fiery and creamy, tender and crispy deliciousness. Need we say more? Only that the ranch vinaigrette is some of the most luscious we’ve ever had.
Contains:
Eggs • Milk • Mustard • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
200g French radishes
120g Baby greens (lettuce mix, baby spinach, kale or arugula)
6g Chives (or garlic chives)
30ml Mayonnaise
25g Croutons
30ml Buffalo sauce
30ml White balsamic vinegar
30ml Buttermilk
10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Nutrition
Total fat | 30g |
Saturated Fat | 10g |
Sodium | 1150mg |
Total carbs | 19g |
Sugar | 6g |
Protein | 44g |
Fibres | 4g |
Recipe Instructions
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 10 sec. increments, until melted. Add the Buffalo sauce; stir well.
- Pat the chicken* dry; season with all but a pinch of the spices and S&P.
- Add to the BBQ (or pan) and grill, brushing with the Buffalo sauce, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
- Chicken thighs: 4 to 6 min. per side.
- Meanwhile, slice the chives.
- In a second small bowl, combine the mayo, buttermilk, chives, remaining spices and S&P.
- Slice the radishes.
- Transfer ½ the ranch sauce to a large bowl and add the vinegar (start with ½); stir well.
- Add the baby greens, radishes, croutons and S&P; toss well.
- Divide the chicken and salad between your plates.
- Serve the remaining ranch sauce on the side. Bon appétit!
