Quick Spicy Buffalo Chicken
with Chive & Sour Cream-Dressed Salad
Cooking time
15 minutes
Servings
2/4
Calories
430 /serving
We can thank Anchor Bar in Buffalo, New York, for the invention of Buffalo wings—game nights wouldn’t be the same without them. Pay homage to a spicy pub favourite by glazing chicken with fiery Buffalo sauce and honey. Serve with a cooling creamy salad.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 100g Radishes
- 6g Chives (or garlic chives)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml White balsamic vinegar
- 30ml Buffalo sauce
- 7g Honey
- 25g Croutons
- 43ml Sour cream
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
23 g
Saturated Fat
11 g
Sodium
720 mg
Total Carb
18 g
Sugars
8 g
Protein
37 g
Fibre
2 g
Preparation
Mise en place
- Slice the chives and radishes.
- In a small bowl, make the dressing by combining the sour cream, vinegar (start with ½), ½ the chives, 1 tbsp water (double for 4 portions) and S&P.
Start the chicken
- Pat the chicken dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min. on one side, until browned and partially cooked.
Finish the chicken & make the glaze
- Flip the chicken* and cook, 2 to 3 min., until cooked through.
- Add 2 tbsp butter (double for 4 portions) and cook, 30 sec. to 1 min., until melted.
- Off the heat, add the honey and Buffalo sauce (add ½ for medium spicy); toss the chicken until coated.
Make the salad & serve
- In a large bowl, combine the radishes, baby greens and croutons.
- Divide the salad between your plates.
- Top with the chicken and spoon any remaining glaze over.
- Garnish with the remaining chives.
- Serve the dressing on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
