This is a really great summer recipe.  It’s really easy to make when you get home and it’s a blast of flavor in your mouth.  I find that it’s not too spicy, but it satisfies everyone on the spice-spectrum.  You can make this recipe as is or exchange some of the veg ingredients.  I also added cheese, even though that’s not “paleo.”  But I have a problem when it comes to cheese.

This recipe is from “Well Fed 2” by Melissa Joulwan.

Pulled Buffalo Chicken Salad

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 cups chicken broth or water (really suggest you use broth)
• 3 cloves garlic, peeled and smashed
• 1 jalepeno, cut into rings
• 1 bay leaf
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon whole mustard seeds
• 1 teaspoon dried thyme
• 2 tablespoons ghee, melted
• 1/4 cup+ hot sauce (Frank’s is the best, of course)

• 1 head lettuce, chopped
• 1 large seedless cucumber, thinly sliced
• 3 ribs celery, thinly sliced
• 1 orange or yellow pepper, chopped
• 1 avocado, sliced
• 2 ounces blue cheese, crumbled or chopped
• 1/2 cup fresh parsley leaves, coarsely chopped

Directions:

• In a large saucepan, place the chicken, broth, garlic, jalepeno, bay leaf, salt, peppercorns, mustard seeds, and thyme.  Bring it all to a boil, then cover and simmer on low  for 15-20 minutes.  Turn off the heat, then let the chicken sit in the mixture, covered, for 20-25 minutes.  Remove the chicken from the broth and shred with two forks, then toss with the melted ghee and hot sauce.
• Prepare your salad ingredients, then top with a scoop of chicken.  Top with the dressing of your choice!!