- 1 lb boneless, skinless chicken breast
- 6 oz buffalo sauce more if needed or for garnish
- 6 cups spring mix
- 1 bell pepper Sliced. Yellow or red works well.
- 1 jalapeño sliced thin
- 1 cup cherry tomatoes halved
- 1 cup black beans Cooked, drained, and rinsed. Can be omitted for a low carb option.
- 1/4 cup cilantro chopped
- juice of 2 limes
- 1 tbsp olive oil
- 1 avocado diced
Prepare the chicken
Add your chicken and buffalo sauce in a medium sized pot over medium low heat. Cook for about a half hour, or until the chicken is cooked through. Be sure to stir often to avoid burning, Baste the chicken with the buffalo sauce often, and flip the chicken breasts over if you need to. I like to do this step ahead of time to allow the chicken to cool before I serve the salad.
Once the chicken is cooked, use two forks to shred it. I like to do this right in the pot, but you can shred it on a cutting board if that's easier for you. Once the chicken is shredded, give it a good stir in the pot to cover it with buffalo sauce. If the chicken seems dry, add in a bit more buffalo sauce a small amount at a time.
Prepare the salad
Add all of the remaining ingredients except for avocado in to a big bowl and give it a toss.
Combine the oil and lime juice in a small bowl.
Top your salad with shredded chicken, and drizzle with oil and juice.
Garnish with avocado.
Calories: 324kcal | Carbohydrates: 20g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1461mg | Potassium: 1063mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2008IU | Vitamin C: 71mg | Calcium: 35mg | Iron: 2mg