Chicken breasts poached, chopped and coated with buffalo sauce, then tossed with shredded carrots, celery and bleu cheese!
Tailgate food doesn't get much healthier than this.
Ingredients
2 quarts water
2 lbs chicken breasts
4 carrots, shredded
6 stalks celery, shredded
1/2 yellow onion, shredded
1 bottle buffalo hot sauce
1 bottle bleu cheese dressing
1 cup bleu cheese crumbles
Instructions
Bring a large pot with the water to a boil.
Add chicken breasts and set a timer for 20 minutes.
Remove chicken when timer goes off (reserve leftover water -- you've just made chicken stock!) and chop or shred chicken once cooled slightly. Add chicken to a bowl and toss with buffalo sauce (to taste).
While chicken is poaching, shred carrots, celery and onion using a box grater or a food processor fitted with the shredding blade (the one with all of the holes).
Empty carrots, celery and onion shreds into a large bowl and toss with bleu cheese dressing to taste.
Serve salad topped with buffalo chicken and bleu cheese crumbles.
Notes
Freeze or refrigerate your chicken stock for use in soups, stews and sauces later.
Coursesside
Recipe by Vie at https://getvie.com/2018/02/02/subscribe-to-vie-and-celebrate-the-healthy-way/