Ingredients
Method
- Pat chicken dry with paper towels. Season all sides with onion powder, garlic powder, paprika, and sea salt.
- Place chicken and red onion wedges on a single sheet pan. Roast at 425°F for 18-20 minutes until chicken reaches 165°F and onions caramelize.
- Remove pan from oven. Let chicken rest for 5 minutes before chopping into 1-inch pieces.
- Meanwhile, cook Orecchiette pasta in salted boiling water until al dente. Drain and let cool to room temperature.
- In a large bowl, whisk together buffalo sauce and Greek yogurt until smooth. Stir in apple cider vinegar or lemon juice if needed for tangy flavor (optional halal substitute).
- Combine cooled chicken, roasted onions, shredded carrots, chopped celery, and cooked pasta. Toss with buffalo dressing. Refrigerate for 15-20 minutes before serving. Serve chilled or at room temperature.
Notes
For a vegan option, use tofu instead of chicken and substitute buffalo sauce with a dairy-free alternative.
Swap red onion with red bell pepper to mellow the heat.
Store leftovers in an airtight container in the fridge for up to 3 days.
Adjust dressing consistency by adding a splash of chicken broth or Greek yogurt.
Swap red onion with red bell pepper to mellow the heat.
Store leftovers in an airtight container in the fridge for up to 3 days.
Adjust dressing consistency by adding a splash of chicken broth or Greek yogurt.