2heads of Iceberg or Romaine lettuce washed and choppedabout 8-9 cups
1-2green onion stalks sliced
3baby cucumbers sliced
5ozcherry tomatoes sliced in 1/2
2hard-boiled eggs sliced
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.
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.
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.
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.