Buffalo Chicken Salad Recipe

Sometimes bar food can make a simple, great tasting salad. When you combine romaine lettuce and red onions with Buffalo chicken, blue cheese dressing and celery you get a winning combination. You will only need about a cup of the Buffalo chicken to make this salad so you can use all of the ingredients below along with some toasted light rye bread to make chicken salad sandwiches the following day. We usually make this dish the night after making Buffalo Chicken pizzas as it uses up all of the left over Buffalo Chicken.

Ingredients:
2 tbsp unsalted butter
3 chicken breasts
1 bottle of your favorite wing sauce. I used Kroger brand.

1/2 package of Hidden Valley Ranch dressing powder.

1/2 red onion
blue cheese dressing
1 rib of celery, diced
1 head of romaine lettuce, chopped

Preparation:

1. Place the butter, chicken, Hidden Valley Ranch dressing powder, and 1/2 bottle of the wing sauce in the slow cooker. Cook on low for 6 hours.
2. Shred the chicken and add a little more of the wing sauce to the chicken, about 2 tbsp.
3. Place the butter, chicken, Hidden Valley Ranch dressing powder, and 1/2 bottle of the wing sauce in the slow cooker. Cook on low for 6 hours.
4. Shred the chicken and add a little more of the wing sauce to the chicken, about 2 tbsp.
5. Place the chopped romaine lettuce in a large salad bowl.
6. Top the lettuce with the sliced red onion, diced celery, about 1 cup of the Buffalo chicken, and the blue cheese dressing.

United States [ print this recipe for Buffalo Chicken Salad ]