Buffalo Chicken Salad
This healthy buffalo chicken salad is packed with veggies and makes a great, nutritious lunch for busy days.
Ingredients
- 8 cups Shredded Kale
- 1 cup Cooked Quinoa
- 1 cup Shredded Carrots
- 1 cup Sliced Cucumbers
- 1 cup Chopped Tomatoes
- 1/4 cup Chopped White Onion
- 1 lb Chicken Thighs
- 1/2 cup Crumbled Feta Cheese
- 2 tbsp Chopped Jalapeno Peppers optional
- 1/4 cup Ranch Dressing
- 3 tbsp Buffalo Sauce
- Buffalo Seasoning optional
Instructions
- Rinse and dry the shredded kale, then add the kale to a large bowl. Massage in 1/4 cup of ranch dressing until the kale is fully coated.
- Season the raw chicken thighs with buffalo seasoning or according to your taste preference. Roast the chicken thighs in the oven at 375 degrees for about 30 minutes or until fully cooked. Remove from the oven and allow to cool.
- Once cooled, cut the cooked chicken thighs into cubes.
- Add the cubed chicken thighs and the rest of the ingredients to the bowl with the kale. Mix until fully combined.