Buffalo Chicken Salad
Prepare this simple Buffalo Chicken Salad in advance to enjoy delicious lunches all week long.
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Ingredients
- 6 1/2 ounces cooked chicken breast or canned
- 1/4 cup mayo
- 1/4 cup Frank’s hot sauce
- 6 baby romaine lettuce leaves
- light blue cheese dressing
- 1/2 celery stalk
- 1 baby carrot
- 1/4 cup red onion
Instructions
- 1
For those using a slow cooker, submerge the chicken in water and let it cook on low for 4 hours before shredding. Alternatively, you can utilize a rotisserie chicken breast or even canned chicken for convenience.
- 2
In a small food processor, finely chop all the vegetables, then incorporate the shredded chicken and pulse a few times to combine.
- 3
Transfer the mixture into a mixing bowl and blend in the mayonnaise and hot sauce, adjusting the amount of hot sauce according to your desired spice level.
- 4
To serve, scoop the mixture into lettuce leaves and top with slices of red onion, celery leaves, and additional hot sauce for an extra kick.