avec salade de chou à la vinaigrette ranch
Voici la recette parfaite pour ceux qui n’arrivent jamais à se décider entre la bouffe de pub classique et la pizza. Les pains plats moelleux sont d’abord tartinés de la sauce Buffalo maison épicée, puis garnis de cuisses de poulet rôties et de mozzarella. Enfin, le tout est arrosé d’un filet de sauce ranch crémeuse. Ce soir, vous goûterez au meilleur des deux mondes!
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Pain plat
2 unit(s)
Mozzarella, râpée
0.75 cup
Sauce piquante
2 tbsp
Vinaigrette ranch
4 tbsp
Fromage à la crème
1 unit(s)
Salade de chou
170 g
Sel
0.125 tsp
Beurre non salé
3 tbsp
Poivre
0.125 tsp
Huile
1 tbsp
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 6-8 min.**
- Transfer chicken to a plate.
- Meanwhile, heat a small pot over medium heat.
- When hot, add 3 tbsp (6 tbsp) butter, then swirl the pan until melted.
- Whisk in hot sauce and cream cheese. Simmer, whisking often, until slightly thickened, 1 min.
- Season with salt, to taste.
- Remove the pot from heat. (NOTE: In step 5, you may need to whisk the hot sauce again to recombine before assembling flatbreads.)
- Add coleslaw cabbage mix and half the ranch dressing to a large bowl.
- Season with salt and pepper, to taste, then stir to combine.
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and top of the oven.)
- Spread half the Buffalo hot sauce over flatbreads with the back of a large spoon.
- Add chicken to the pot with remaining Buffalo hot sauce, then toss to coat.
- Top flatbreads with chicken, then sprinkle with cheese.
- Bake in the middle of the oven until cheese is melted and chicken is heated through, 7-8 min.
- Cut flatbreads into halves or quarters.
- Divide flatbreads and coleslaw between plates.
- Drizzle remaining ranch dressing over flatbreads.
950
kcal
Calories
58
g
Fat
23
g
Saturated Fat
58
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
49
g
Protein
225
mg
Cholesterol
2010
mg
Sodium
2
g
Trans Fat
750
mg
Potassium
450
mg
Calcium
5
mg
Iron
avec salade de chou à la vinaigrette ranch
avec Beyond Meat®, courgettes et carottes
