Buffalo Chicken Garden Salad
Crisp vegetables topped with juicy buffalo-spiced chicken and creamy ranch for a fresh, flavorful contrast.
Allowed for Ideal Protein phases 1 to 3.
Serving size
2
Ingredients
- 12 oz. Boneless Chicken Breasts
- 1 cup Chicken Broth or Water
- 2 Cloves Garlic, peeled and smashed
- 1 Jalapeño, cut into rings
- 1 tbsp. Salt
- 1 tsp. Whole Black Peppercorns
- ½ tsp. Whole Mustard Seeds
- 1 tsp. Dried Thyme
- ¼ cup Frank’s Buffalo Sauce
- 1 Head Iceberg Lettuce, thinly sliced
- 1 Large Seedless Cucumber, thinly sliced
- 2 Stalks Celery, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- ½ Medium Red Onion, thinly sliced
- ½ cup Fresh Parsley Leaves, coarsely chopped
- Walden Farms Ranch Dressing, for serving
Preparation
Step 1
In a saucepan, add chicken, broth (or water), garlic, jalapeño, salt, peppercorns, mustard seeds, and thyme.
Bring to a gentle boil.
Step 2
Reduce the heat and simmer for 15–18 minutes, or until the chicken is fully cooked and tender.
Step 3
Remove chicken from the liquid and shred or slice into bite-sized pieces.
Step 4
Toss the chicken with Frank’s Buffalo Sauce until evenly coated.
Step 5
In a large bowl, combine lettuce, cucumber, celery, bell pepper, red onion, and parsley.
Step 6
Top the salad with buffalo chicken and drizzle with Walden Farms Ranch Dressing before serving.
