Meal Kit
Crispy Buffalo Chicken Salad
with blue cheese and ranch
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 3 oz. Matchstick Carrots
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1½ fl. oz. Buttermilk Ranch Dressing
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0.88 oz. Zesty Buffalo Sauce
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¼ cup Panko Breadcrumbs
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½ oz. Crispy Jalapenos
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½ oz. Blue Cheese Crumbles
- 1½ 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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Calories570
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Carbohydrates25g
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Net Carbs21g
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Fat33g
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Protein42g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Halve tomatoes. -
2 Prepare the Chicken
Pat chicken breasts dry.
Cover chicken with plastic wrap and pound with a heavy object to an even 1/4" thickness.Combine cornstarch and 11/2 tsp. water in a mixing bowl. Place panko on a plate.Unwrap chicken. Dip one side of chicken in cornstarch mixture. Transfer to plate with panko, cornstarch-side down. Press panko gently to adhere. -
3 Cook the Chicken
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Carefully, place chicken in hot oil, panko-side down first. Cook until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side, adding more oil if pan looks dry.Remove to towel-lined plate and season with a pinch of salt. -
4 Assemble the Salad
Combine romaine, carrot, and dressing in another mixing bowl.
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5 Finish the Dish
Once cool enough to handle, slice chicken into 1/2" strips.
Plate dish as pictured on front of card, topping salad with sliced chicken, Buffalo sauce (to taste), tomatoes, blue cheese (to taste), and crispy jalapeños (to taste). Bon appétit!
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