Firecracker Chukar Salad
Ingredients
- 2 chukars plucked, preferably skin-on, and spatchcocked
- salt and pepper
Buffalo sauce
- 1 cup Frank’s Red Hot
- ¼ cup Pureed chipotle (in adobo sauce)
- 4 tbsp salted butter
- 1 tbsp garlic freshly minced
Dressing
- ⅔ cup Montana Wild Huckleberry Syrup
- 2 tbsp Dijon mustard
- ½ oz basil freshly minced
- 1 tsp ground black pepper
Salad
- Spring mix
- ¼ red onion finely minced
- Bleu cheese crumbles
- Crushed pistachios for garnish
Instructions
- Spatchcock chukars (remove spine and open like a book) and dust front with kosher salt and freshly cracked pepper. Allow to sit and dry in fridge for couple hours prior to grilling.
- Puree chipotle peppers in adobo sauce and add ¼ cup of puree to 1 cup Frank’s Red Hot sauce. To make buffalo sauce, heat this mixture on medium-low and slowly add 4 tablespoons of salted butter 1 tablespoon at a time, then 1 tablespoon freshly minced garlic. Stir often and do not burn.
- Grill chukar evenly for crispy exterior and 160-degree Fahrenheit internal temp. When done, remove and let chukars rest a few minutes.
- Gently mix together dressing ingredients. TIP: it may help to microwave syrup bottle, cap off, for 10-20 seconds to make it easier to pour.
- In a large mixing bowl, add buffalo sauce and gently toss chukars in bowl to fully cover in sauce.
- Assemble salad with a spring mix and finely diced red onions. Spring bleu cheese crumbles over the top and add chukar covered in buffalo sauce.
- Add a little bit of dressing and garnish with crushed pistachios.
Nutrition
Serving: 1gCalories: 708kcalCarbohydrates: 65gProtein: 22gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 142mgSodium: 4505mgPotassium: 306mgFiber: 4gSugar: 53gVitamin A: 2721IUVitamin C: 6mgCalcium: 56mgIron: 2mg
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