Meal Kit
Crispy Buffalo-Style Chicken Salad
with blue cheese and ranch
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Sarah Thomsen
Buffalo wings often seem like an indulgent appetizer, with creamy dressings and, well, wings. We're adding a touch of the healthy here, with fresh lettuce and crisp carrots. Throw a dash of blue cheese on it, and we've turned the perfect heat of the wings into a crunchy, yummy dinner for two.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 3 oz. Matchstick Carrots
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1½ fl. oz. Buttermilk Ranch Dressing
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0.88 oz. Zesty Buffalo Sauce
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¼ cup Panko Breadcrumbs
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½ oz. Crispy Jalapenos
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½ oz. Blue Cheese Crumbles
- 1 tsp. Cornstarch
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMojvPX
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Calories590
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Carbohydrates20g
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Net Carbs15g
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Fat39g
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Protein39g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Hold romaine heart at root end and coarsely chop.
Halve tomatoes. -
2 Prepare the Chicken
Combine cornstarch and 1 tsp. water in a mixing bowl. Evenly spread panko on a plate.
Pat chicken dry. Cover chicken with plastic wrap and pound with a heavy object to an even 1/4" thickness.Unwrap chicken. Season both sides with a pinch of salt.Dip one side of chicken into cornstarch mixture. Transfer to plate with panko, cornstarch-side down, pressing gently to adhere. -
3 Cook the Chicken
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.After 5 minutes, carefully place chicken in hot oil, panko-side down, and cook until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to towel-lined plate and season with a pinch of salt. Let cool, 5 minutes.While chicken cools, continue recipe. -
4 Assemble the Salad
Combine romaine, carrots, and dressing in another mixing bowl.
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5 Finish the Dish
Once cool enough to handle, slice chicken into 1/2" strips, if desired.
Plate dish as pictured on front of card, topping salad with tomatoes, blue cheese (to taste), crispy jalapeños (to taste), and chicken. Drizzle Buffalo sauce (to taste) over chicken. Bon appétit!
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