Buffalo Ranch Chicken Salad: the kick of hot sauce and the zing of ranch come together to create this unique chicken salad. Mixed with fresh carrots, celery and scallions, all the fixings of a buffalo chicken platter, this dish has it all rolled into one.
2tspHidden Valley ranch seasoning and salad dressing powder
1/2cupcarrotsshredded
1/2cupcelerydiced
1/4cupred oniondiced
3scallionschopped
For the Shredded Chicken Breast
3lbschicken breastraw
1tbspwhole peppercorns
2garlic clovessmashed
1tspkosher salt
2bay leavesdried
Instructions
For the Shredded Chicken Breast
Place the raw chicken breasts in the bottom of a large pot.
Add the kosher salt, peppercorns, smashed garlic cloves, and bay leaves to the top of the chicken.
Cover the chicken breasts with cold water, place the lid on the pot and bring it to a boil.
Once boiling, reduce the heat to a rapid simmer/low boil and cook uncovered for 20-25 minutes or until the chicken is fully cooked (internal temperature should read 165F).
When the chicken is fully cooked, remove from the water and place on a cutting board to cool.
Shred the chicken breasts with two forks.
* NOTE: yields 6 cups of cooked chicken breast. You can use rotisserie chicken breast to save time.
Salad Dressing and Other Ingredients
Combine the hot sauce, yogurt, mayo, and ranch seasoning on the bottom of a large mixing bowl.
Fold in the carrots, celery, onion, scallions, and shredded chicken.
Makes 6 servings at a heaping cup each. Serve on wraps, on bread, or with crackers and fresh veggies for dipping.