Buffalo Chicken Salad

This quick & easy recipe is perfect for meal prepping or to make on a busy weeknight. The buffalo chicken is so versatile, you can use it to make salads, wraps, or even stuff it in a sweet potato! You can find that recipe HERE!

INGREDIENTS

• 1 ½ lbs chicken breast
• ¾ cup hot sauce
• ¾ cup Bonafide Provisions Chicken Bone Broth
• 4 tbsp Grass-fed butter
• 2 heads of romaine lettuce
• 1 cup red cabbage, thinly sliced
• ½ cup carrots, thinly sliced
• 1 avocado, diced
• ½ cucumber, diced
• Blue cheese crumbles for garnish

INSTRUCTIONS

Instant Pot

1. Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Instant Pot
2. Cook on manual high pressure for 10 minutes, then do a quick release
3. Once pressure is released shred chicken or cut into bite sized pieces. Let the chicken sit and absorb the juices, add extra hot sauce or broth if needed

Slow Cooker

1. Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Crockpot
2. Cook on low for 8 hours or high for 4 hours
3. Once done, shred chicken or cut into bite sized pieces. Let the chicken sit and absorb the juices, add extra hot sauce or broth if needed

Salad

1. Prepare the vegetables and separate into 2 bowls, then top with chicken, and garnish with blue cheese crumbles.

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