Buffalo Chicken Salad

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1/2 pint Cherry tomatoes
  • 1/2 Cucumber
  • 4 Green onions
  • 1/2 small head Iceberg lettuce

• Condiments

  • 1/4 cup Hot sauce, prepared
  • 1 Ranch dressing, Dairy-Free

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Dairy

  • 1 tbsp Ghee

Found on stupideasypaleo.com

Ingredients

• For the Buffalo Chicken
• 1 lb (454 g) boneless, skinless chicken breasts*
• Sea salt and black pepper
• ¼ cup (59 mL) prepared hot sauce (I used Franks Red Hot)
• 1 tbsp (15 mL) melted ghee
• 1 tsp (5 mL) apple cider vinegar
• Pinch cayenne pepper
• For the Salad
• ½ small head iceberg lettuce, chopped or small bag mixed greens
• ½ pint (2 very large handfuls) cherry tomatoes, quartered
• ½ cucumber (or 2 Persian cucumbers), quartered
• 4 green onions, white and light green parts, thinly sliced
• Optional toppings: sliced celery, sliced avocado, crispy bacon, etc.
• Dairy-Free Ranch Dressing (see the recipe below), optional
• ¼ cup (59 mL) prepared mayo (homemade or a brand with clean ingredients)
• 1-2 tbsp (15-30 mL) full-fat coconut milk
• ½ tbsp (8 mL) lemon juice
• 1 tsp dried parsley
• 1 tsp dried chives
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp black pepper
• Sea salt, to taste

Directions

• You can cook the chicken however youd like. It would be great pan-fried or grilled, but heres a method for poaching that results in moist, shreddable chicken: Lay the chicken breasts flat in a large, high-sided skillet. Add generous pinches of salt and pepper. Add water until it just covers the chicken. Cover the skillet, and bring the water to a boil. Then reduce the heat to a simmer. Poach the chicken for about 15 minutes or until completely cooked through, then move to a plate to cool. Once the chicken is cool enough to handle, shred or dice it.
• While the chicken is cooking, make the buffalo sauce. In a small bowl, combine the hot sauce, ghee, vinegar, and cayenne pepper. Mix until well combined.
• When the chicken is cooked, toss it with the buffalo sauce.
• If making the salad in a bowl, layer the lettuce, tomato, cucumber, and green onion as the base. Then arrange the chicken on top. Serve with your dressing of choice.
• If making the salad in Mason jars, layer the chicken on the bottom, followed by the lettuce, tomato, cucumber, and green onion in quart-sized Mason jars. Store the dressing separately until ready to use.
• In a medium bowl, combine the mayo, 1 tablespoon of the coconut milk, lemon juice, parsley, chive, onion powder, garlic powder, and pepper. Mix well until completely combined. Check the salt level and add sea salt to taste.
• If the dressing is too thick, add more coconut milk one teaspoon at a time until its to your desired consistency.
• Serve immediately or store covered in the refrigerator for up to 5 days.