Protein Upgrade | Buffalo Buttered ORGANIC Chicken Salad
with Ranch Sour Cream Dressing
Cooking time
25 minutes
Servings
2/4
Calories
450 /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 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Head of curly leaf lettuce
- 6g Chives (or garlic chives)
- 1 Fennel bulb
- 15ml Buffalo sauce
- 15g Minced roasted garlic
- 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
25 g
Saturated Fat
11 g
Sodium
570 mg
Total Carb
25 g
Sugars
11 g
Protein
35 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!
Feast easy. Celebrate happy.
Make your holiday gatherings simple and unforgettable. With our easy-to-prepare meal kits, you can share delicious, chef-designed dishes made with fresh, locally sourced ingredients—without the stress. From festive mains to hearty sides, it's never been easier to wow dinner guests. Available under the Holiday Feast tab on your menu.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
