2-Serving
Crisp Buffalo Chicken Salad
with tomatoes
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Sarah Thomsen
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 3 oz. Matchstick Carrots
- 1½ fl. oz. Buttermilk Ranch Dressing
- 1½ oz. Buffalo Wing Sauce
- 1 oz. Shredded Cheddar Cheese
- ¼ cup Panko Breadcrumbs
- ½ oz. Crispy Fried Onions
- 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)
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Calories590
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Carbohydrates28g
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Net Carbs22g
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Fat35g
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Protein42g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 2 Plates
- 1 Mallet
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
Customize It Instructions
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If using antibiotic free chicken breasts, follow same instructions.
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1 Prepare the Ingredients
Hold romaine heart at root end and coarsely chop.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions. -
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 another plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let oil heat, 5 minutes.After 5 minutes, carefully place chicken in hot oil, panko-side down first, 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 and gently toss to coat. Set aside. Kids want to help? With supervision, have them help prepare the salad.
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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, cheese, crispy onions, and chicken. Drizzle Buffalo sauce (to taste) over chicken. Kids not a fan of extra heat? Feel free to skip/reduce the Buffalo sauce. Bon appétit!
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