Description
This buffalo chicken salad was a staple during my time as a private chef – it’s made with a simple 4-ingredient chicken, nectarines, and a pistachio green goddess dressing.
Ingredients
Units
Scale
For the Buffalo Chicken:
- 2 lbs of boneless skinless chicken thighs
- 1/3 cup of plain yogurt (any style is fine, just make sure it’s plain and unsweetened)
- 1/4 cup of sriracha
- Juice of 1 lime
- Zest of 1 lime
- 2 tsp of kosher salt
For the Salad:
- 16 oz bag of kale (can replace with any other green like spring mix or arugula)
- 1 lime
- 3 white nectarine, diced into 1/2 inch pieces
- 1/2 cup sliced almonds, toasted at 325 F for 8 minutes
- Parmesan cheese, shaved
For the Pistachio Green Goddess dressing
- 1 avocado
- 1/4 bunch, or about 1/2 cup of cilantro
- 1 clove of garlic
- 1/2 jalapeno
- 1/2 cup of water
- 1/2 cup of olive oil
- 1 tsp of kosher salt
- 1/4 tsp of black pepper
- juice of 1/2 lime
- 1/4 cup of pistachios
Instructions
For the Buffalo Chicken:
- Combine all ingredients together and let marinate for at least 15 minutes.
- Sear using a cast iron pan on medium high heat for a total of 12 minutes. Flip occasionally to prevent burning – the internal temperature of the chicken should be 160F. When the chicken is cooked, cut into 1/2″ cubes.
For the Dressing:
- Combine all ingredients in a food processor except olive oil. Blend until smooth.
- Slowly drizzle in the olive oil.
- Taste and adjust seasoning, then serve.
Putting it all together:
- Prep the veggies – chop the nectarines and greens. If using kale, add kale to mixing bowl with 2 tbsp of olive oil and juice of 1/2 a lime, and use fingers to massage leaves.
- Toss 1/4 cup of dressing with the greens and massage the kale. Taste, and add more dressing as desired.
- Top the greens with the chicken, white nectarines, almonds, and shaved parm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stove-top
- Cuisine: American