Buffalo sauce brings big game to your everyday chicken salad. Toss the tangy chicken with crunchy radishes and drizzle everything with cool and creamy ranch.
What You Get
Sliced chicken breast (see note below)
Yogurt ranch dressing
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Remove the chicken from the packaging and pat dry with paper towels. Season with salt and pepper on both sides.
In a large sauté pan over medium-high heat, warm 1 tablespoon of olive oil. Add the chicken and sear, stirring once or twice, until firm to the touch and no longer pink, 4 to 6 minutes. Remove from the heat. Add ⅓ cup of the buffalo sauce, tossing to coat the chicken. Let cool slightly.
Meanwhile, trim the frisée and cut or tear it into bite-sized pieces. Slice 3 stalks of celery. Slice the radishes. Peel, pit, and slice the avocado.
Divide the frisée between bowls and top with the buffalo chicken, celery, radishes, and avocado. Squeeze lemon juice over and season lightly with salt. Drizzle with the ranch, grind with pepper, and serve.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.