Buffalo Chicken Salad with Blue Cheese

Ingredients

• 1 tbsp grass-fed butter or ghee

• 1 1/2 lbs chicken breasts, cut in half lengthwise

• 1/2 tsp sea salt

• 1/2 tsp paprika

• 1/2 tsp chili powder

• 1/2 tsp cayenne

• 2 heads romaine lettuce, chopped

• 1 1/2 cups celery, chopped

• 2 large carrots, shredded

• 1/2 red onion, sliced

• 8 oz cherry tomatoes, halved

• 2 oz blue cheese crumbles

• 1/4 cup avocado mayo

• 1/4 cup plain greek yogurt

• 1 tbsp parsley, minced

• 1 tbsp lemon juice

• 2 tbsp grass-fed whole milk, nut milk, or water, to thin

• 1/2 cup Buffalo sauce (I love The New Primal brand)

Instructions

1. In a bowl mix together salt, pepper, garlic powder, paprika, chili powder, and cayenne. Rub the mixture all over the chicken breasts.

2. Heat butter in a skillet over medium-high heat. Once hot, add chicken breasts and sear for 3-5 minutes, then flip, cooking for another 3-5 minutes, or until the chicken is completely cooked through.

3. Pour hot sauce over the chicken and bring to a low simmer. Spoon the sauce over the chicken to make sure each breast is coated.

4. In a small bowl, combine mayo, yogurt, parsley, lemon juice, blue cheese, and milk, and stir until well combined.

5. Assemble salads and top with grilled chicken and extra hot sauce if desired. Drizzle with blue cheese dressing and serve.