Buffalo Chicken Salad with Spicy Dressing
Ingredients
- 1 chicken breast
- 1 cup broth
- 1/3 cup diced celery
- 2 tablespoons mayonnaise
- 1 tablespoon Frank's RedHot
- 1 teaspoon Dijon mustard
- Kale
- Olive oil
- Sea salt
Preparation
Cook 1 chicken breast in an Instant Pot with 1 cup broth for 10 minutes, followed by a 10-minute natural release.
Dice the cooked chicken.
Mix the diced chicken with 1/3 cup diced celery, 2 tablespoons mayonnaise, 1 tablespoon Frank's RedHot, and 1 teaspoon Dijon mustard.
Massage the kale with olive oil and sea salt.
Serve the chicken mixture over the prepared kale. This recipe makes two salads.
Tip: Chicken can be substituted with cooked tofu for a vegetarian version.
