Great dining should be part of every vacation, right? Canyon Ranch in Lenox is famous for its scrumptious, wholesome cuisine – from fresh salads and dreamy desserts to innovative entrées. Watch Corporate Chef Scott Uehlein prepare Buffalo Chicken Salad, and do try this at home!
2⁄3 cup diced red bell pepper
½ cup diced yellow bell pepper
2⁄3 cup diced onion
3 garlic cloves, minced
½ teaspoon black pepper
2 teaspoons red chili flakes
2 teaspoons salt
¾ cup white distilled vinegar
¾ cup water
¼ cup butter
4 skinless chicken breast halves, boned and defatted
1⁄3 cup buttermilk
Pinch black pepper
1 tablespoon olive oil
1 cup all-purpose flour
1 teaspoon paprika
½ teaspoon salt
Pinch black pepper
1 large carrot, cut into 2-inch by ½-inch sticks
1 large cucumber, cut into 2-inch by ½-inch sticks
2 stalks celery, cut into 2-inch by ½-inch sticks
4 cups green leaf lettuce
½ cup Bleu Cheese Dressing
1. Combine all Buffalo Sauce ingredients except for butter in medium saucepan. Bring to a boil, reduce heat to a simmer and cook until vegetables are soft and liquid has reduced by half. Cool slightly and place in blender. Add butter and puree until smooth. Refrigerate.
2. Pound chicken breasts to ½-inch thick. Combine buttermilk and pepper in a shallow bowl. Add chicken and marinate for at least 2 hours.
3. Heat olive oil in a large sauté pan over medium heat. In a shallow bowl, combine flour, paprika, salt and second pepper. Mix well. Dredge chicken breasts in seasoned flour and place in hot pan. Sauté over medium heat until golden brown on each side, about 3 to 5 minutes. If necessary, transfer to a 400° oven to finish cooking.
4. Divide carrot, cucumber and celery sticks into 4 equal portions. Place 1 cup of lettuce on each of four plates. Top with carrot, cucumber and celery sticks. Drizzle each salad with 2 tablespoons bleu cheese dressing. Slice each chicken breast and place over vegetables. Top with 2 tablespoons buffalo sauce.
Makes 4 salads, each containing approximately:
405 calories | 34 g protein | 656 mg sodium | 35 g carbohydrates | 14 g fat | 4 g fiber | 86 mg cholesterol