skip to main content
Zip Code*Zip Code is mandatoryPlease enter a valid zip codeUPC Code
null
Recip_Img-11983121

Buffalo Incogmeato® Chik’n Tender Salad

with blue cheese, apples, pickled celery and candied walnuts

Servings: 4

Ingredients

Pickled Celery

  • ⅓ cup Unseasoned rice vinegar
  • ⅓ cup Sugar
  • 1 tsp. Kosher salt
  • 2 stalks Celery, thinly sliced
  • 16 ea. Incogmeato™ Chik'n Tenders
  • as needed Kosher salt
  • as needed Lettuce, torn or chopped (Romaine or Bibb)
  • ¼ cup Buffalo wing sauce (like Frank’s Redhot Buffalo Wings sauce)
  • ½ cup Crumbled blue cheese
  • as needed Pickled celery
  • 1 ea. Apple, small diced
  • 1 cup Candied walnuts
  • ¼ cup Thinly sliced chives
Ingredients

Ingredients

Pickled Celery

  • ⅓ cup Unseasoned rice vinegar
  • ⅓ cup Sugar
  • 1 tsp. Kosher salt
  • 2 stalks Celery, thinly sliced
  • 16 ea. Incogmeato™ Chik'n Tenders
  • as needed Kosher salt
  • as needed Lettuce, torn or chopped (Romaine or Bibb)
  • ¼ cup Buffalo wing sauce (like Frank’s Redhot Buffalo Wings sauce)
  • ½ cup Crumbled blue cheese
  • as needed Pickled celery
  • 1 ea. Apple, small diced
  • 1 cup Candied walnuts
  • ¼ cup Thinly sliced chives

Directions

1. For the Pickled Celery, boil the rice vinegar, sugar, salt, and ⅓ cup of water in a small pot and give it a stir so the sugar dissolves. Pour the boiling liquid over the celery, and let it cool to room temperature. Keep this in the fridge until ready to serve.
2. For the Chik’n, deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
SALAD ASSEMBLY:
Create a bed of lettuce on a plate. Place four tenders on each plate and garnish with the Buffalo wing sauce, blue cheese, pickled celery, diced apples, candied walnuts and chives.
NOTES: Cook Chik’n Tenders from frozen. Store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.
HOLDING: For best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Directions

Directions

1. For the Pickled Celery, boil the rice vinegar, sugar, salt, and ⅓ cup of water in a small pot and give it a stir so the sugar dissolves. Pour the boiling liquid over the celery, and let it cool to room temperature. Keep this in the fridge until ready to serve.
2. For the Chik’n, deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
SALAD ASSEMBLY:
Create a bed of lettuce on a plate. Place four tenders on each plate and garnish with the Buffalo wing sauce, blue cheese, pickled celery, diced apples, candied walnuts and chives.
NOTES: Cook Chik’n Tenders from frozen. Store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.
HOLDING: For best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Related Recipes