QUICK AND EASY
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– Fast. A tasty lunch or dinner ready in under 30 minutes with the help of your Instant Pot. – Easy. Prep your veggies, cook the chicken, toss all of the ingredients together, and enjoy! – Versatile. Swap out some simple ingredients to change the flavor of this recipe to fit your taste preferences. – Delicious. All of the classic flavors of chicken salad with the popular kick of buffalo chicken.
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– Chicken breast- you can easily substitute chicken thighs or tenderloins in this recipe. – Buffalo sauce- My go-to hot sauce is Frank's Red Hot, but you can use whatever hot sauce you prefer. – Ranch dressing- The tanginess of the ranch dressing helps balance the heat of the hot sauce. – Celery stalk- Adds a fresh bite to cut through the heaviness of the ranch dressing. – Red onion- Gives color, texture, and a touch of heat to your buffalo chicken salad recipe. – Radish- Adds crunch, brightness, and extra nutrition to the dish.
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Cut chicken into 1" cubes and toss it into your Instant Pot with water. Cook under high pressure for 10 minutes and allow it to naturally release for 10 minutes. Manually release all remaining pressure.
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While the chicken is cooking, finely dice your celery, onion, and radish.
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Place cooked chicken meat in your stand mixer. Use the paddle to shred the chicken or skip this step and use two forks to shred the chicken for a quicker clean up.
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In a mixing bowl, stir together chicken, ranch dressing, buffalo sauce, celery, onion, and radish.
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Chill if you prefer to enjoy cold, serve, and enjoy!
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For the complete recipe and more delicious low carb recipes, click the link below!
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