Ingredients
Buffalo Chicken Salad
- 1½ lbs. ButcherBox Boneless Skinless Chicken Breasts
- 1 cup chicken stock or water
- 2 celery stalks
- ¼ red onion
- ¼ cup Frank's Red Hot sauce
- ⅓ cup mayonnaise
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Serve with:
- lettuce wraps
- avocado
- parsley
- compliant ranch dressing (Whole30) or blue cheese dressing (for Keto/Low Carb)
Instructions
- Cook the Chicken - Add the chicken breasts and liquid to your slow cooker. Turn to low and cook for 3 hours. Set the chicken aside and allow it to cool.
- Prep the Ingredients - Finely dice the celery and red onion. Cut the chicken into bite-sized pieces.
- Add all of the ingredients to a large bowl. Mix well until combined. Cover and refrigerate until you’re ready to eat it, up to 4 days.
- Spoon the chicken salad into lettuce wraps and serve with an extra drizzle of hot sauce and any other toppings you’d like.
Notes
Instant Pot Adaptation: Add the chicken breasts and liquid to the Instant Pot. Cover and set to High Pressure for 10 minutes, then allow the pressure to release naturally (NPR). Open and set the chicken aside.
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