Meal Kit
Grilled Buffalo Chicken Salad
with ranch dressing and blue cheese
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
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!
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Onion
- 1 Roma Tomato
- 1 Celery Stalk
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1½ oz. Gluten-Free Ranch Dressing
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1 oz. Blue Cheese Crumbles
- 1 tsp. Spicy Buffalo Seasoning
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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Calories410
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Carbohydrates18g
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Net Carbs13g
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Fat18g
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Protein44g
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Sodium1010mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
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.
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2 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.
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3 Make the Buffalo sauce
Combine seasoning blend and 2 tsp. olive oil in a small bowl.
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4 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).
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5 Toss the Salad
Place ranch dressing in a large mixing bowl. Add romaine, celery, and tomatoes to bowl and toss to combine.
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6 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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