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Buffalo Chicken Salad

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Buffalo Chicken Salad

with herb and yogourt sauce

Informations supplémentaires
30 min. | 512 kcal | easy | Favorite, Spicy, Needs a blender, Family | Printable version
1. Bread the chicken Preheat the oven to 425°F. In a bowl, mix the chicken breasts with the buffalo sauce. As the buffalo sauce is hot, it is possible to replace the children's portion with a sauce they like. In another bowl, add the panko and season with salt and pepper.
2. Cook the chicken Spread the breaded chicken breasts on a baking sheet. Brush with olive oil. Bake for 18-22 minutes. Once cooked, cut into pieces.
3. Setup Cut the romaine lettuce into pieces. Slice the radishes. Cut the cucumber into cubes. Make ribbons with the carrot using a mandolin and a vegetable peeler. Roughly chop the herbs. Cut the lime in half.
4. Make the sauce In a blender, or using an arm blender, combine the yogurt with the herbs, the juice of half a lime and a drizzle of olive oil. Season with salt and pepper.
5. Plate your dish Serve the buffalo chicken pieces with the lettuce, the cucumber, the radishes and the carrots. Garnish with the sauce. Bon appétit!
2unitChicken Breast
120mlPanko Breadcrumbs
0.5unitCilantro
0.5unitDill
1unitLime
2unitRadishes
2unitOrganic Nantes carrot (s)
1unitLebanese Cucumber(s)
100gGreek Yogourt 2%
1unitRomaine Lettuce Heart(s)
30mlBuffalo Sauce
What you need Baking sheet, cooking paper, bowls, arm blender.
512 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 30g
10%
fat 27g
42%
cholesterol 94mg
31%
fiber 4g
16%
protein 38g
saturated 5g
25%
sodium 692mg
29%
sugar 7g
trans 0g