Roundup Record Tribune & Winnett Times -

Slow-Cooker Buffalo Chicken Salad

 

TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours YIELD: 6 servings.

Ingredients

• 1-1/2 pounds boneless skinless chicken breast halves

• 3/4 cup Buffalo wing sauce

• 3 tablespoons butter

• 1 envelope ranch salad dressing mix

• 1 package (10 ounces) hearts of romaine salad mix

• 1 cup julienned carrot

• 1 medium ripe avocado, peeled and cubed

• 1/2 cup crumbled blue cheese

• 1/2 cup blue cheese salad dressing

Directions

• 1. Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low until thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours.

• 2. Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through.

• 3. Add romaine salad mix to a serving dish. Top with shredded chicken, carrots, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.

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