Buffalo Chicken Recipe
artisan lettuce, peas, mango, avocado, ponzu aioli
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Ingredients
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Salad Base
Buffalo Chicken
Ponzu Aioli
Method
Prepare the Salad Base
- 1
Wash and Chop Lettuce
Rinse the artisan lettuce under cold water, then chop into bite-sized pieces. Place in a large salad bowl.
- 2
Add Peas
Add 1 cup of fresh or frozen peas to the salad bowl with the chopped lettuce.
- 3
Prepare Mango
Peel and dice the mango into small cubes. Add to the salad bowl.
- 4
Prepare Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Dice it and add to the salad bowl.
Cook the Buffalo Chicken
- 5
Season the Chicken
Rub the chicken breasts with olive oil, salt, and black pepper.
- 6
Cook the Chicken
Grill or pan-fry the chicken breasts over medium heat for about 6-8 minutes per side or until fully cooked through.
- 7
Add Buffalo Sauce
Once cooked, remove chicken from heat and drizzle buffalo sauce over the top. Allow to rest for a few minutes.
- 8
Slice Chicken
After resting, slice the chicken into strips and add on top of the salad.
Make the Ponzu Aioli
- 9
Mix Ingredients
In a small bowl, combine mayonnaise, ponzu sauce, minced garlic, and lemon juice.
- 10
Season Aioli
Add salt to taste and mix until smooth.
Assemble the Dish
- 11
Combine All Components
Top the salad with the sliced buffalo chicken and drizzle the ponzu aioli over the top.
- 12
Serve
Toss the salad gently to combine all ingredients before serving. Enjoy your Buffalo Chicken Salad!
