Spicy Buffalo Chicken Salad
with Tahini Ranch Dressing
Cooking time
15 minutes
Servings
2/4
Calories
340 /serving
This is ranch in the 21st century. A chive-topped salad is dressed with an ingenious mixture of rich sesame tahini, almond milk, mustard and those classic herby seasonings. Smooth and creamy, it tames the flame of seared chicken fired up with Buffalo sauce.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 6g Chives (or garlic chives)
- 140g Cherry tomatoes
- 1 Head of curly leaf lettuce
- 15ml Tahini
- 15ml Dijon mustard
- 30ml Almond milk
- 30ml Buffalo sauce
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Almonds • Mustard • Sesame • Sulphites
You will need:
Basting brush
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
980 mg
Total Carb
11 g
Sugars
4 g
Protein
39 g
Fibre
5 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- In the last 2 min., brush both sides with the Buffalo sauce.
- Transfer to a plate.
Mise en place
- Meanwhile, halve the tomatoes.
- Roughly chop the lettuce.
- Thinly slice the chives.
Make the salad
- In a large bowl, combine the tahini, mustard, almond milk, remaining spices, 1 tsp water (double for 4 portions) and S&P.
- Add the tomatoes and lettuce; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the chives. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
