I’ve always been a girl who loves a little heat. I remember clearly going to camp once and eating what to me seemed like a seasoned but somewhat bland chicken breast while my sixth grader friend had to stop eating it because it was too hot. I was pretty confused. I’ve become more of a baby in my old age, mostly because you can never trust the heavy hand of a mystery chef. But, when I have my hand on the chilies I can handle a good amount of spice.
My dad would often grill up a really yummy buffalo chicken breast with the perfect amount of heat when I was growing up. With a side of Caesar salad, there isn’t a much better meal. This dressing recipe is inspired by Tal Ronnen’s but with arame instead of capers. Just what I had on hand oddly enough. This is also the first time I have ever grilled Gardein and it was so chicken like, I could probably trick a lot of people. Give it a go!
5 c. romaine lettuce, torn into bite size pieces
1 ciabatta bun, I use the rectangular bun from Ace Bakery
1/2 tsp. olive oil
salt and pepper
1 garlic clove
1 tbsp. arame
1/3 c. vegan mayonnaise
1 tsp. white miso paste
1 1/2 tsp. nutritional yeast flakes
1/2 tsp. agave nectar
1 tbsp. lemon juice
1/2 c. olive oil
2-4 Gardein chicken breasts
Buffalo marinade, I use Frank’s brand
Lay chicken breasts in a medium sized casserole dish. Pour Buffalo sauce over top, flip and allow to marinade for a couple of hours.
Preheat the oven to 375°F.
Cut the bread into bite size cubes and lay out on a baking sheet. Toss with olive oil, salt and pepper. Toast in the oven until golden and crispy. Let the croutons cool and then throw into a large salad bowl with the romaine lettuce.
Preheat the barbecue. Once warm, after about 10 minutes, put the Gardein chicken breasts on the grill. Spoon some of the remaining Buffalo sauce onto the upturned side. Flip after about 8 minutes and spoon some sauce onto the flipped side. Remove and slice into strips.
While the Gardein breasts cook, make the dressing. Put the garlic, arame, mayonnaise, miso paste, nutritional yeast, agave nectar, lemon juice, and 2 tbsp. of water in a food processor and pulse to combine. Slowly add the olive oil, 1/4 c. at a time and continue to blend until combined, about 1 minute.
Toss the croutons and lettuce with the dressing. Serve into entree size bowls and top with as much chicken as you darn well please.
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