All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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 carrot. 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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Prepare the Chicken
Combine cornstarch and 1½ tsp. water in a mixing bowl. Place panko on a plate.
Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even ¼" thickness.
Unwrap chicken. Season both sides with a pinch of salt.
Dip one side of chicken in cornstarch mixture. Transfer to plate with panko, cornstarch-side down. Press panko gently to adhere.
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.
Transfer chicken to towel-lined plate and season with a pinch of salt. Let cool, 5 minutes.
Assemble the Salad
Combine romaine, carrots, and dressing in another mixing bowl.
Finish the Dish
Once cool enough to handle, slice chicken into ½" strips.
Plate dish as pictured on front of card, topping chicken with Buffalo sauce (to taste) and topping salad with tomatoes, blue cheese (to taste), and crispy jalapeños (to taste). Bon appétit!
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