This paleo and whole30 buffalo chicken salad is packed with so much flavor and is so quick and easy to throw together. A perfect combination of protein, healthy fats & greens to keep you satiated all day long. What a wonderful whole30 lunch option, too!
Cook Time 12 minutes
Prep Time 30 minutes
Servings
8
INGREDIENTS
Shredded Chicken
2 pounds boneless skinless chicken thighs
1 cup filtered water
2 teaspoons sea salt
1 teaspoon oregano
1/2 teaspoon black pepper
Salad
4 cups mixed greens
2 tablespoons avocado oil to taste
8 bacon slices cooked & cut into strips
1 red onion sliced
1 cup English cucumber sliced
2 avocados sliced
1 cup cherry tomatoes halved
1/2 cup celery chopped
1 lime cut into wedges
sea salt and pepper to taste
1 cup Homemade Paleo Mayonnaise to taste
1/2 cup hot sauce see notes
RECIPE NOTES
The buffalo mayo dressing concoction will most likely be MORE than enough for this salad. I recommend adding a little bit at a time to the shredded chicken and tasting... until it reaches your desired taste preference.
INSTRUCTIONS
Turn on the Instant Pot on manual. Add chicken thighs, water, salt, pepper and oregano. SET the pressure to HIGH and the timer for 12 minutes.
After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, move the “sealing” nob to “venting” and let it release completely. Remove the chicken from the Instant Pot and shred using two forks on a cutting board. Set aside to cool.
In a very large bowl, add mixed greens. Drizzle with avocado oil, to taste and give it a nice stir. Garnish with all of the salad toppings and set aside while you prepare the mayo.
