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thehungryhungryhiker

Buffalo Chicken Salad

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Prep Time 20 minutes
Cook Time 20 minutes
Chilling time 20 minutes
Total Time 1 hour
Servings: 5 people
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 2-3 boneless, skinless chicken breasts
  • garlic powder
  • sea salt
  • fresh ground black pepper
  • 1 tbsp avocado oil
  • 3 celery stalks diced small
  • 2 carrots, large shredded, I use a food processor
  • ½ cup white onion diced small
  • ½ cup mayo check labels for Whole30, add more if you like it creamier
  • ¼ cup Frank's RedHot
  • 1 tsp onion powder
  • ¼ bunch green onions chopped

Method
 

  1. Pat chicken breasts dry with paper towels. Season to taste with a little garlic powder, sea salt, and black pepper.
  2. Heat the avocado oil in a large cast iron skillet over medium heat. Once hot, add the chicken breasts. Cook on medium heat for about 7 minutes until starting to turn white around the edges. Flip and cook for 7-10 minutes more until a meat thermometer reads 165° F when inserted into the thickest part of the chicken breast. Remove from heat. When cool enough to handle, either shred with two forks or shred in a food processor. Place in a medium bowl and refrigerate to cool completely.
  3. When the chicken has cooled add all of the remaining ingredients to the bowl and stir to combine completely. Taste and add more salt, pepper, garlic powder, or onion powder if desired. To serve, place chicken salad in lettuce wraps, over salad greens, on sandwich bread, etc. To store, cover loosely and keep in the refrigerator for up to 5 days.