Smart 'Buffalo' Chicken Salad
with Ranch Dressing- Sulphites
- Egg
- Milk
- Gluten
- Milk
- Mustard
- Sulphites
- Fish
- Sesame
- Tree nuts
- Soy
- Crustaceans
- Wheat
- Egg
- May contain traces of allergens
- Peanuts
Ingredients: Chicken breasts • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roma tomato • Ranch dressing (egg, milk) (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) • Carrot • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • #N/A • Shallot • Chives • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
2 tbsp
Hot Sauce
(May be present: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Milk, Mustard, Sesame, Soy, Wheat, Egg, Fish)
113 g
Spring Mix
2 unit(s)
Mini Cucumber
56 g
Carrot, julienned
7 g
Chives
1 unit(s)
Tomato
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May be present: Fish, Mustard, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 unit(s)
Shallot
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Salt*
4 tsp
Oil*
0.06 tsp
Pepper*
½ tbsp
Milk*
Nutrition Values
Cooking Steps
- Cut cucumber into 1/4-inch rounds.
- Thinly slice chives.
- Cut tomato into 1/4-inch pieces.
- Peel, then finely chop shallots.
- To a small bowl, add half shallots, 1/2 tbsp (1 tbsp) milk, half the chives and ranch dressing. Stir to combine. Season with salt and pepper.
- To a large bowl, add vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to the dressing, if desired!)
- Add cucumbers, remaining shallots and carrots, then toss to coat. Set aside.
- Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt, pepper and Dill-Garlic Spice Blend.
- Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 8-10 min, turning occasionally, until golden and cooked through.** (TIP: Reduce heat to medium-low if chicken is browning too quickly.) - Remove the pan from heat, then transfer chicken to a plate.
- Add spring mix, tomatoes and remaining chives to the bowl with marinated veggies, then toss to combine. Season with salt and pepper.
- Divide salad between plates. Top with chicken, then drizzle ranch dressing over top.
- Drizzle with hot sauce, to taste.
If you've opted to get chicken breast, prep and cook in the same way recipe instructs you to prep and cook turkey breast.
