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
- 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
- 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!!