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
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.