Hot Honey Buffalo Chicken Salad
with Lime Dressing & Pretzel Bun Croutons
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
A spoonful of honey sweetens the heat of a classic Buffalo sauce. It glazes chicken thighs air-fried to golden perfection. This obviously calls for an all-American side, like a crunchy salad in creamy lime dressing, and garlicky pretzel bun croutons (courtesy of the air fryer).
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Cucumber
- 1 Lime
- 1 Head of curly leaf lettuce
- 200g Multicoloured Nantes carrots
- 14g Honey
- 30ml Buffalo sauce
- 60ml Mayonnaise
- 1 Pretzel bun
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Barley • Eggs • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Zester
Air fryer
Total Fat
45 g
Saturated Fat
7 g
Sodium
1720 mg
Total Carb
53 g
Sugars
15 g
Protein
42 g
Fibre
8 g
Preparation
Make the croutons
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Tear the bun into bite-size pieces. In a medium bowl, toss with a generous drizzle of oil, ⅓ of the spices and S&P.
- Place in the air fryer and fry, 3 to 4 min., until toasted.
- Transfer to a bowl and set aside to cool.
Make the honey-Buffalo glaze
- Meanwhile, in a small bowl, combine the honey, Buffalo sauce (add ½ for medium spicy) and S&P.
Fry the chicken
- Pat the chicken* dry; season with the remaining spices and S&P.
- Place in the air fryer and lightly brush or spray with oil.
- Fry, 12 to 15 min., until browned and cooked through.
- Brush with the honey-Buffalo glaze and fry, 1 to 2 min., until glazed.
- Transfer to a plate.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Halve the cucumber and carrots lengthwise; thinly slice crosswise on an angle.
- Zest and juice the lime.
- In a large bowl, combine the lime juice, lime zest (start with ½), mayo, 1 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, cucumber, carrots and croutons; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
