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Slow-Cooker Buffalo Chicken Salad

My husband and sons love chicken with blue cheese, so I created this salad. You can even make the chicken the day before and reheat when ready to serve. —Shauna Havey, Roy, Utah
  • Total Time
    Prep: 20 min. Cook: 2-1/2 hours
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast halves
  • 3/4 cup Buffalo wing sauce
  • 3 tablespoons butter
  • 1 envelope ranch salad dressing mix
  • 1 package (10 ounces) hearts of romaine salad mix
  • 1 cup julienned carrot
  • 1 medium ripe avocado, peeled and cubed
  • 1/2 cup crumbled blue cheese
  • 1/2 cup blue cheese salad dressing

Directions

  • Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low until thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours.
  • Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through.
  • Add romaine salad mix to a serving dish. Top with shredded chicken, carrots, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.
Nutrition Facts
1 salad: 385 calories, 26g fat (9g saturated fat), 93mg cholesterol, 1693mg sodium, 12g carbohydrate (2g sugars, 4g fiber), 28g protein.

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