Buffalo Chicken Salad

Buffalo Chicken Salad

Buffalo Chicken Salad

Have you ever had a  craving to devour a big plate of buffalo wings but bathing suit season is coming and you’re trying to be careful what you eat? Well, this may not be super low-cal, but it’s a lot less fat and calories than a pound of wings and is as delicious and more satisfying.  Make your favourite salad (dressing recipe link below) – adding in some carrot, celery and chunks of blue cheese (if you like that) and prepare a simple sauce and chicken breast chunks.  We love this as one of our ‘indulgent’ dinners – still keeping the carbs down but maximizing on flavour.  Once you make it, you’ll be making it again – guaranteed.

Buffalo Chicken Salad

adapted from Chef Michael Smith’s Kitchen

serves 4 to 6

Ingredients for chicken:

4 large boneless, skinless chicken breasts

1 cup all purpose flour

2 tbsp. cornstarch

1/2 tsp salt

1/2 tsp ground pepper

1/4 cup vegetable oil

1/2 cup of Frank’s Redhot pepper sauce (or Frank’s Wing sauce – milder)

2 tbsp. melted butter

1 tbsp. molasses

Directions:

Cut the chicken into bite size chunks (big bites).  Mix together the flour, cornstarch, salt and pepper. Heat a large saute pan on medium-high heat, pour in oil, and when it’s hot- add the chicken.  Make sure the pieces don’t touch each other. You will have to do it in batches.  Pan-fry the chicken, turning as needed, adjusting your heat if it gets too hot or cool, until the pieces are golden brown, crispy and cooked through – about 15 minutes.

Meanwhile, make the sauce.  Whisk together the hot sauce, molasses and melted butter. Put chicken pieces and sauce in a large bowl and toss together.  Serve the chicken alongside or on top of the salad.  Make a big salad! My favourite salad dressing recipe is here , and like I said before – throw in some blue cheese chunks, celery and carrot to replicate ‘the wing experience’.  Better than anything you can get in a restaurant.

Toss chicken chunks in flour/cornstarch mixture.

Toss chicken chunks in flour/cornstarch mixture.

Saute chicen over medium high heat - ensuring that pieces don't touch each other in pan.

Saute chicen over medium high heat – ensuring that pieces don’t touch each other in pan.

Mix together Franks wing sauce, melted butter and molasses

Mix together Franks wing sauce, melted butter and molasses

Buffalo Chicken Salad

Buffalo Chicken Salad

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s