Name: Buffalo Chicken Salad with Carrot, Celery, Blue Cheese & Spicy Ranch
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 sticks celery; 1 ½ (113 g) pkgs crumbled blue cheese; 1 small bunch Italian (flat-leaf) parsley; 1 cup ranch dressing; 1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat; 1 ½ (283 g) bags shredded carrots; 3 (142 g) pkgs spring mix (mixed greens); black pepper; hot sauce; salt

Buffalo Chicken Salad with Carrot, Celery, Blue Cheese & Spicy RanchBuffalo Chicken Salad with Carrot, Celery, Blue Cheese & Spicy Ranch — a 25-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ avocados

3 sticks celery

1 ½ (113 g) pkgs crumbled blue cheese

1 small bunch Italian (flat-leaf) parsley

1 cup ranch dressing

1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat

1 ½ (283 g) bags shredded carrots

3 (142 g) pkgs spring mix (mixed greens)

black pepper

hot sauce

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Place in a large bowl.

Add dressing, hot sauce, salt, and pepper to the bowl with the parsley; stir to combine.

Trim and thinly slice celery crosswise; add to the bowl.

Halve and pit avocados; scoop out with a spoon and small dice the flesh. Add to the bowl.

Place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces and add to the bowl.

Add mixed greens and shredded carrots to the bowl; toss to combine the salad.

To serve, divide salad between plates or bowls and sprinkle with blue cheese. Enjoy!

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