Buffalo Chicken Kale Salad
Prep Time
20 minutes
Prep Notes
*Some stores sell peeled, cut jicama and shredded cabbage, so purchase these to save additional time.
Cooking Time
5 hours 20 minutes
Yields
4 servings
Ingredients
Buffalo Chicken
½ lb boneless skinless chicken breast
½ lb boneless skinless chicken thighs
⅓ cup hot pepper sauce
3 Tbsp coconut oil
2 Tbsp coconut aminos
1 tsp garlic powder or fresh garlic, minced
½ tsp onion powder
Salad
1 10oz bag kale
2 celery stalks, chopped
2 cups diced jicama
2 yellow peppers, medium dice
2 cups shredded red cabbage
3 Tbsp extra virgin olive oil
¼ tsp salt
Ranch Dip
½ cup mayo (homemade or Primal Kitchen Mayo)
¼ - ⅓ cup 100% coconut milk
1 tsp fresh chives, finely chopped
1 tsp dried parsley
1 tsp dried dill
½ tsp dried garlic powder
½ tsp dried onion powder
¼ tsp sea salt (add additional sea salt if desired)
Directions
For the Buffalo Chicken
Place chicken in a slow cooker set on low.
In a small saucepan on medium-high heat, combine the hot sauce, coconut oil, coconut aminos, and garlic (fresh or powder). Stir together and heat until coconut oil is melted.
Pour sauce into slow cooker.
Cook for 5-6 hours on low or until chicken is tender.
While chicken is cooking, cut celery, jicama, and yellow peppers. Shred red cabbage. Refrigerate until chicken is fully cooked.
Shred chicken with two forks in slow cooker.
Turn slow cooker to warm until ready to serve.
For the Salad
About 30 minutes before chicken is done, place kale in large bowl and massage kale with 3 Tbsp olive oil and ¼ tsp salt for 2-3 minutes (massaging the kale will break down the fibers and make it more digestible). Set aside while preparing ranch dressing.
For the Ranch Dressing (can make a day or 2 in advance)
Place all ingredients in a bowl and mix until smooth and creamy.
Chill for at least 30 minutes before serving.
Store in a covered container or mason jar in the refrigerator for up to 1 week.
Finishing the salad
Add shredded chicken and veggies to large bowl of kale. Toss with ranch dressing and a little bit of buffalo sauce from chicken in crockpot. Top with chopped cilantro or parsley, if desired. For an added kick, drizzle a bit more hot sauce on salad with a squeeze of lime. Serve immediately.
Credit
Derived from Simply Nourished Recipes