Buffalo Chicken Salad

Preparation 1 h 30 min
Cooking 55 min
Servings 6
Freezing I do not suggest

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

Another SOLID recipe in collaboration with MAG mayo, the best mayonnaise in Quebec. This Buffalo chicken salad is so tasty, you’ll freaking love it. The spices of the chicken, the spicy vinaigrette, the strips of crispy tortillas… Not a shy lunch!

Ads

To help you make this recipe

As an Amazon Associate I earn from qualifying purchases.

Ads

Ingredients

250 g slices bacon
2 chicken breasts (total 250 g)
2 teaspoons Mexican chili powder
2 teaspoons smoked paprika
2 teaspoons honey
1 teaspoon Italian spices
Olive oil
1 1/2 cups frozen corn
3 celery stalks, thinly sliced
2 green onions, thinly sliced
1/2 iceberg lettuce, cut into large chunks
1 cup arugula
1 cup crumbled feta cheese
1/4 cup finely chopped fresh parsley
1 1/2 cups Santa Fe flavoured crispy tortilla strip

Ingredients for the dressing

1/3 cup MAG mayonnaise (the best)
2 tablespoons Greek yogurt
1/2 teaspoon lemon juice
1 teaspoon smoked paprika
1 teaspoon Tabasco
1 clove garlic, grated
Salt and pepper from the mill

Ads

Preparation

Preheat the oven to 400^°F. Line a baking sheet with parchment paper and lay the bacon on it. Place in the oven and cook for about 20 minutes or until the bacon is crispy. Place between several sheets of paper towel and press down to remove as much fat as possible. Coarsely chop and put in a large bowl.
On the same baking sheet, place the chicken breasts. In a bowl, put the chili, paprika, honey, Italian spices, season with salt and pepper and mix. Spread over the chicken breasts and drizzle with a thin drizzle of olive oil. Place in the oven and cook for 20 to 25 minutes or until the chicken is cooked. Cut into cubes, let cool for 20 minutes and put in the bowl.
In a large skillet over medium-high heat, pour a good drizzle of olive oil, add the corn, season with salt and pepper and mix. Cook, stirring, 7 to 8 minutes, until the corn is golden brown. Pour into a bowl, let cool for 10 minutes and put in the bowl.
Except for the tortilla strips, add the rest of the ingredients, season with salt and pepper and mix.
In a bowl, put the ingredients for the vinaigrette, season with salt and pepper and mix. Pour the vinaigrette (to taste) over the salad, add the tortilla strips and toss. Serve immediately!

Our sommeliers suggest

Fontanafredda Gavi

Piedmont, Italy

The Fontanafredda Gavi is a white from Piedmont, Italy, made with Cortese, dry and fresh, the kind you serve really cold. It's a relief next to a buffalo chicken salad: the freshness calms the hot sauce in the dressing, and it holds its own against the bacon and the feta, which are salty and rich. You'll go back for more salad, and more wine! See the product

Checheune, 4.5%

Ras l'Bock

Buffalo sauce heats and blue cheese salts: it's big flavour in a salad. This tropical fruit session IPA has the round texture needed to calm the heat, without the alcohol level that would weigh down lunch. If the hot sauce hand was heavy, it makes up for it. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Comments

Ads