Name: Buffalo Caesar Bowls with Za’atar Chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1⁄2 cup julienned carrot (about 1 carrot); 1⁄4 cup thinly sliced red onion; 1⁄2 cup julienned celery (about 2 stalks); 2 tablespoons red wine vinegar; 1 pound boneless, skinless chicken breasts; 2 tablespoons extra-virgin olive oil; 2 teaspoons za’atar seasoning; 1 teaspoon kosher salt; 1⁄2 teaspoon freshly ground black pepper; 3 cups finely chopped romaine lettuce; 3 cups finely chopped stemmed and deribbed kale; 1 red radish or watermelon radish, thinly sliced; 2 tablespoons toasted sesame seeds; SideDish Miso Caesar; 1⁄2 cup crumbled blue cheese (omit for dairy-free and paleo); 1⁄2 cup Buffalo sauce (I like The New Primal medium Buffalo sauce)

Buffalo Caesar Bowls with Za’atar Chicken

Rated 5.0 stars by 4 users

Author

Alex Snodgrass

Servings

Cook Time

25 minutes

Gluten-Free

Dairy-Free (if modified)

Paleo (if modified)

Grain-Free (modified)

Image of Buffalo Caesar Bowls with Za’atar Chicken

Ingredients

For the Quick-Pickled Veggies:

1⁄2 cup julienned carrot (about 1 carrot)
1⁄4 cup thinly sliced red onion
1⁄2 cup julienned celery (about 2 stalks)
2 tablespoons red wine vinegar

For the Chicken:

1 pound boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 teaspoons za’atar seasoning
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper

For the Salad:

3 cups finely chopped romaine lettuce
3 cups finely chopped stemmed and deribbed kale
1 red radish or watermelon radish, thinly sliced
2 tablespoons toasted sesame seeds
SideDish Miso Caesar
1⁄2 cup crumbled blue cheese (omit for dairy-free and paleo)
1⁄2 cup Buffalo sauce (I like The New Primal medium Buffalo sauce)

Method

Make the Quick-Pickled Veggies:

In a large salad bowl, combine the carrot, onion, celery, and vinegar. Toss to coat. Set aside to “pickle” while you cook the chicken.

Make the Chicken:

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to a uniform 1/2-inch thickness. Pat dry with paper towels
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts on both sides with the za’atar, salt, and pepper. Carefully place the chicken in the hot skillet and cook until golden brown on both sides and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and let rest for 5 minutes before cutting.

Assemble the Salad:

Add the romaine and kale to the pickled vegetables in the salad bowl. Next, add the radish, sesame seeds, and your desired amount of SideDish Miso Caesar. Toss until well combined and evenly coated with dressing

To Serve:

Cut the chicken into bite-size pieces and add to the salad, along with the blue cheese (if using). Toss to combine. Divide among bowls. Drizzle each with the Buffalo sauce immediately before serving.