Shredded Buffalo Chicken Salad Bowl
Ingredients
- 2 chicken breasts
- Lettuce
- 1 carrot
- 1 celery stalk
- 1 cup cherry tomatoes
- Green onions
- Blue cheese
- Ranch dressing
Buffalo sauce components
- 1 cup Franks Red Hot
- 2 tablespoons butter or Earth Balance
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
Preparation
Prepare homemade Buffalo sauce by combining 1 cup Franks Red Hot, 2 tablespoons butter or Earth Balance, 1 tablespoon lemon juice, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne in a small saucepan. Stir and remove from heat.
Add chicken breasts and the Buffalo sauce to an Instant Pot. Pressure cook for 11 minutes, then allow a natural release for 10 minutes.
Remove the chicken and shred it.
Set the Instant Pot to sauté and simmer the remaining sauce for 5 minutes to thicken.
Toss the shredded chicken in the thickened sauce.
Chop the lettuce, celery, tomatoes, and green onions. Peel the carrot.
Assemble salad bowls with the chopped vegetables, sauced chicken, and top with blue cheese and ranch dressing. For ranch dressing, mix mayonnaise with a little almond milk and dried spices as a homemade option.
