Buffalo Chicken Salad (Edit recipe)

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!

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	167
Fat:	11 g
Carbohydrates:	1 g
Protein:	17 g
Cholesterol:	54 g
Sodium:	68 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 10-12

Ingredients

1.5 lb Chicken Breast
.75 cup Hot Sauce
.75 cup Bone Broth, Bonafide Provisions Chicken
4 Tbsp Unsalted Butter
2 head Romaine Lettuce
1 cup Red Cabbage, thinly sliced
.5 cup Carrots, thinly sliced
1 Avocado, diced
.5 Cucumber, diced
organic Blue Cheese Crumbles, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Instant pot

Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Instant Pot
Cook on manual high pressure for 10 minutes, then do a quick release
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

Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Crockpot
Cook on low for 8 hours or high for 4 hours
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