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
Few things tempt our tastebuds more than Buffalo chicken, but the calories and carbs that come with breaded and fried chicken remind us that, indeed, there's no such thing as a free lunch. But wait! Our version uses a tender grilled chicken breast brushed with tangy Buffalo sauce and served atop a salad with creamy ranch dressing. With this low-cal, low-carb entree salad, you get all the flavor and none of the guilt. Compromise shmompromise!
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
Grill Pan or Outdoor Grill
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
Trim ends off celery and cut into 1/4" dice. Halve and peel onion. Slice halves into thin strips. Core Roma tomato and cut into 1/2" dice. Hold romaine head at root end and chop coarsely. Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Caramelize the Onions
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add onions to hot pan and cook, stirring occasionally, until browned, 10-12 minutes. If pan becomes dry, add water 1 Tbsp. at a time. While onions caramelize, prepare Buffalo sauce.
Make the Buffalo sauce
Combine seasoning blend and 2 tsp. olive oil in a small bowl.
Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat and coat surface with cooking spray. Add chicken to hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 6-7 minutes per side. Remove chicken from grill and brush each side with Buffalo sauce (to taste, or serve on side).
Toss the Salad
Place ranch dressing in a large mixing bowl. Add romaine, celery, and tomatoes to bowl and toss to combine.
Plate the Dish
Place a serving of salad on a plate and top with cooked chicken breast. Garnish salad with blue cheese crumbles and caramelized onions.
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