Cal Smart Buffalo Chicken Salad
with Dill-Garlic Sour Cream
This quick, calorie smart recipe delivers on all the deliciousness of Buffalo chicken but in the form of fresh, crisp spinach salad.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
4 tbsp
Hot Sauce
1 tbsp
Cornstarch
(Contains Sulphites)
1 tsp
Garlic Salt
3 tbsp
Sour Cream
(Contains Milk)
1 tsp
Dill-Garlic Spice Blend
113 g
Baby Spinach
170 g
Carrot
160 g
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1 tbsp mild, 2 tbsp medium, 3 tbsp spicy and 4 tbsp extra-spicy! Peel, then grate carrot. Cut tomato into 1/2-inch pieces. Add cornstarch and garlic salt to a medium bowl. Season with pepper, then stir to combine.
Pat chicken dry with paper towels, then cut in half crosswise. Add chicken to cornstarch garlic mixture, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Remove the pan from heat. Add 1 tbsp butter and 2 tbsp hot sauce (dbl both for 4 ppl) then stir to coat. (NOTE: Reference heat guide.)
While chicken cooks, add Dill-Garlic Spice Blend, sour cream and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Combine vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add carrots, tomatoes, baby spinach and feta. Season with salt and pepper, then toss to combine.
Divide salad between plates. Top with chicken and any remaining sauce in the pan. Dollop dill-garlic sour cream over top. Sprinkle with crispy shallots.
