Lunches , Chicken & poultry , Main dishes , Salads & bowls

Buffalo Chicken Salad

Name: Buffalo Chicken Salad
Prep time: 1 h 30 min
Cook time: 55 min
Yield: 6
Cuisine: Québécoise
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; 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

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

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!

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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

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!

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Radici e Filari Coclico

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Produced by Renato Buganza, this pretty orange wine is made from 100 % macerated Arneis on skins. On notes of dried chamomile, orange fruit with nuclei, bay leaf and citrus, it is a beautiful orange table wine, to agree with grilled chicken dishes like this. See the product

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Ras l'Bock

IPA session with aromas of tropical fruits and citrus fruits, it will offer you a silky texture despite its low percentage of alcohol. The hops are pleasant with spicy and high dishes, this resolutely aromatic IPA will be the perfect agreement. Its slight percentage of alcohol and its rich texture will allow you to refresh yourself cheerfully and cut the heat of the salad if you have a heavy hand on the spice! 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!