Buffalo Chicken Tenders
with romaine salad / tahini “ranch” dressing

Name: Buffalo Chicken Tenders
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp Hot sauce (Frank’s Hot Sauce is the most common brand used to make buffalo sauce); 2 Tbsp Water; 1 Tbsp Honey; 2 tsp Bragg's / coconut aminos; 1/2 tsp Garlic powder; 1 1/2 lbs Chicken breasts, boneless and skinless, sliced into strips (sub pre-sliced chicken tenders); 2 tsp Arrowroot powder; 2 Tbsp Oil, cooking; 3 Tbsp Tahini “Ranch” Dressing (ingredients listed separately); 1 stalk Green onions, chopped white and green parts combined; 2 Tbsp Tahini; 1 Tbsp Vinegar, white wine; 1 tsp Mustard, Dijon; 1/4 tsp Dill, dried (opt); 1/4 tsp Garlic powder; 3 Tbsp Oil, olive; 4 oz Carrots, thinly sliced (sub shredded carrots); 6 oz Lettuce, romaine, chopped; 1 cup Tomatoes, cherry, halved; 3 Tbsp Tahini “Ranch” Dressing

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Enjoy the spice of buffalo chicken with a cool romaine salad on the side.
Smarts: Tossing the chicken with arrowroot powder helps the sauce thicken and coat the chicken.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Buffalo Chicken Tenders:

Hot sauce - 2 Tbsp (Frank’s Hot Sauce is the most common brand used to make buffalo sauce)
Water - 2 Tbsp
Honey - 1 Tbsp
Bragg's / coconut aminos - 2 tsp
Garlic powder - 1/2 tsp
Chicken breasts, boneless and skinless - 1 1/2 lbs , sliced into strips (sub pre-sliced chicken tenders)
Arrowroot powder - 2 tsp
Oil, cooking - 2 Tbsp
Tahini “Ranch” Dressing (ingredients listed separately) - 3 Tbsp

Tahini “Ranch” Dressing:

Green onions - 1 stalk , chopped white and green parts combined
Tahini - 2 Tbsp
Vinegar, white wine - 1 Tbsp
Mustard, Dijon - 1 tsp
Dill, dried (opt) - 1/4 tsp
Garlic powder - 1/4 tsp
Oil, olive - 3 Tbsp

Romaine Salad with Tahini “Ranch”:

Carrots - 4 oz , thinly sliced (sub shredded carrots)
Lettuce, romaine - 6 oz , chopped
Tomatoes, cherry - 1 cup , halved
Tahini “Ranch” Dressing - 3 Tbsp

Prep

Carrots - Thinly slice. (Can be done up to 5 days ahead)
Make buffalo sauce - Combine hot sauce, water, honey, aminos, and garlic powder (portion for chicken tenders). (Can be done up to 5 days ahead)
Make tahini “ranch” dressing - Finely chop white and green parts of green onions. Combine with tahini, vinegar, mustard, dried dill, and garlic powder (portion for dressing). Add olive oil while whisking. (For a very smooth dressing, blend with an immersion blender.) (Can be done up to 5 days ahead)
Lettuce / Tomatoes - Prep as directed. Store separately. (Can be done 1 day ahead)
Chicken - If not already sliced, slice into tenders. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Toss chicken with arrowroot powder.
Heat a skillet with cooking oil over medium heat. Add chicken and saute until deep golden brown, 5 to 6 minutes.
Pour buffalo sauce over top and simmer until sauce coats chicken and chicken is cooked through, 2 to 3 minutes more.
Toss lettuce with carrots, tomatoes, and portion of dressing for salad. Season with some salt and pepper.
Serve chicken tenders with remaining dressing drizzled over top. Enjoy salad on the side.

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