Cal Smart Buffalo Chicken Salad
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Cal Smart Buffalo Chicken Salad

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.

Tags:
Spicy
Quick
Allergens:
Sulphites
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

Calories640 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate29 g
Sugar11 g
Dietary Fiber5 g
Protein47 g
Cholesterol145 mg
Sodium1920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Box Grater
Medium Bowl
Peeler
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Large Bowl

Instructions

Prep
1

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.

Prep chicken
2

Pat chicken dry with paper towels, then cut in half crosswise. Add chicken to cornstarch garlic mixture, then toss to coat.

Cook chicken
3

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.)

Make dill-garlic sour cream
4

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.

Make salad
5

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.

Finish and serve
6

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.