Shredded Buffalo Chicken Salad

Last week I made the most delicious buffalo chicken salad. I can't toot my horn too much because I just followed a recipe and most of the work was done in a crockpot lol. Either way, I assembled it and the chicken was yummy!! I found the recipe in the Against All Grain- Meals Made Simple cookbook and it was so easy. I ate it several times throughout the week and it made the perfect lunch. To go along with the chicken I made a herb ranch dressing from the same cookbook.

- 3 lbs. boneless, skinless chicken breasts
- 3/4 cup of buffalo sauce or hot sauce
- 1/4 cup melted ghee
- 1 tablespoon white vinegar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon cayenne pepper
- romaine lettuce
- 4 celery stalks, diced
- 3 carrots, peeled and shaved with a veggie peeler

1. Place the chicken, buffalo sauce, ghee, vinegar, salt, and cayenne pepper in the slow cooker.
2. Cook on high for 3 to 4 hours, flipping the chicken half way through.
3. Shred the chicken with two forks, then stir in 3/4 to 1 cup of sauce from the slow cooker, depending on the spice level desired.
4. Toss the remaining ingredients with ranch dressing and serve with chicken on top.

**My modifications: I used butter instead of ghee and I only used a tiny amount because I didn't really see the need for it. I didn't use carrots because I hate them lol instead I used green onions and tomatoes. I cooked the chicken on low for 8 hours while I was at work and it turned out super tender and perfect.

Herb Ranch Dressing:

- 1 cup mayonnaise**
- 1/2 cup full-fat coconut milk
- 2 cloves of garlic, crushed into a paste
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt

1. Make the Mayonnaise first. **Directions as follows: Place 1 large egg yolk, 1 teaspoon fresh lemon, 1 teaspoon white vinegar, 1/2 teaspoon sea salt, and 1/4 teaspoon dijon mustard in a blender. Blend on low until combined. With blender on low, add the macadamia oil one drop at a time, using 3/4 of a cup total. When the mixture begins to thicken, add the raining oil in a slow and steady stream with the blender still running, until all the oil has been incorporated.
2. In a bowl whisk together all of the ranch dressing ingredients.
3. Refrigerate for up to three days.

This is such an easy weeknight meal and I will definitely be making this again soon. I can't say enough good things about the Against All Grain recipes and I highly recommend all of her cookbooks!

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