Buffalo Shredded Chicken Salad

“This is literally my favorite dinner!” A quote from my daughter when I made this easy, low carb, full of flavor meal last week. My homemade ranch dressing is one of the easiest ways I can get my kids to eat their salad…especially when salad happens to be the main entree.

Buffalo Shredded Chicken Salad

Prep Time30 mins
Cook Time45 mins
Servings: 8
Calories: 329kcal

Ingredients

Buffalo Shredded Chicken

  • 2 lbs of shredded chicken save 1/4 cup chicken stock
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/8 tsp paprika
  • Cayenne pepper to taste
  • 1 tsp sea salt
  • 1/8 tsp pepper
  • 1/2 tsp stevia

Ranch

  • 1/2 cup whole milk
  • 1 TBS distilled vinegar
  • 1/2 cup full fat sour cream
  • 1/2 cup mayo I use Chosen Foods avocado oil mayo
  • 2 TBS spicy brown mustard
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/8 tsp dried dill
  • 1/8 tsp pepper

Salad

  • 2 heads of Iceberg or Romaine lettuce washed and chopped about 8-9 cups
  • 1-2 green onion stalks sliced
  • 3 baby cucumbers sliced
  • 5 oz cherry tomatoes sliced in 1/2
  • 1 cup shredded cheese
  • 2 hard-boiled eggs sliced

Instructions

Buffalo Shredded Chicken

  • Place raw chicken breast and salt in a stock pot with the 6 cups of water and 1 tsp of salt. Bring chicken to a boil covered. Once at a boil, turn down and let simmer for 45 minutes. When done, remove chicken from pot, saving 1/4 cup of the stock, place on a cutting board to cool. Mix all seasonings in a small bowl, add 1/4 cup of the chicken stock. Stir in with the shredded chicken.
  • While chicken is cooking make ranch dressing below, and salad portion.

Ranch

  • Place whole milk in medium sized bowl, stir in vinegar, let sit for 5 minutes. Whisk in sour cream, mayo, and spicy brown mustard. Place all seasonings in a spice mortar and grind until powdery. Stir mortared seasonings into milk, sour cream, mayo mixture. Store any left over in an air-tight container in the fridge. This recipe makes 28 TBS, so you may have some to store.

Salad

  • Place all ingredients in large salad bowl and toss. Place 1 1/4 cup of the mixed salad in single serve bowl, top with 4 oz of buffalo shredded chicken, drizzle 3 TBS of ranch dressing.

Notes

This recipe makes about 8 servings. 1 serving is 4 oz of shredded chicken, 1 1/4 cup of mixed salad, and 3 TBS of the homemade ranch dressing. Calories per serving: 329; Fat per serving: 19g; Carbs per serving: 7g; Protein per serving: 33g.

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Tessa Ludwig

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