Protein Swap | Spicy Buffalo BBQ Chicken Salad
with Fresh Chive & Buttermilk Ranch Sauce
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
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.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 6g Chives (or garlic chives)
- 200g French radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml White balsamic vinegar
- 30ml Mayonnaise
- 25g Croutons
- 30ml Buffalo sauce
- 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)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Basting brush
Microwave
Salt & pepper (S&P)
2 or 4 tbsp Butter
BBQ (or pan)
Total Fat
33 g
Saturated Fat
11 g
Sodium
1240 mg
Total Carb
19 g
Sugars
6 g
Protein
39 g
Fibre
4 g
Preparation
Grill the chicken
- 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.
Make the ranch sauce
- Meanwhile, slice the chives.
- In a second small bowl, combine the mayo, buttermilk, chives, remaining spices and S&P.
Make the salad
- 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.
Plate your dish
- Divide the chicken and salad between your plates.
- Serve the remaining ranch sauce on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
