Buffalo Buttered Chicken Salad
with Ranch Sour Cream Dressing
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
Buffalo sauce and butter do beautiful things together. The spiciness mellows on pan-cooked chicken (pro tip: adding the hot sauce off the heat helps it bind). It’s keto complete when fennel salad gets a sumptuous ranch dressing whisked up with sour cream and chives.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 6g Chives (or garlic chives)
- 1 Fennel bulb
- 1 Head of curly leaf lettuce
- 15g Minced roasted garlic
- 15ml Buffalo sauce
- 43ml Sour cream
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Milk • Mustard
You will need:
Medium pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
11 g
Sodium
590 mg
Total Carb
25 g
Sugars
11 g
Protein
45 g
Fibre
9 g
Preparation
Cook & coat the chicken
- Pat the chicken dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Add 2 tbsp butter (double for 4 portions) and cook, stirring often, 30 sec. to 1 min., until melted.
- Off the heat, add the Buffalo sauce and spoon over the chicken.
Mise en place
- Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Separate the lettuce leaves; tear the leaves.
- Roughly chop the chives.
Make the salad
- In a large bowl, combine the sour cream, garlic, spices, chives, 1 tbsp water (double for 4 portions) and S&P.
- Add the fennel, lettuce and a drizzle of oil; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken (slice beforehand if desired). Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
