Buffalo Chicken Salad

I love wings but nothing pisses me off more than Buffalo Wild Wings.  The closest one near us has the worst service. We have waited 20 minutes for waters. If we weren't incredibly timid people we would have walked out. Or at least complained. I also have tried to make wings but nothing great has come out of that. It's on the to-do list. 

This salad by Well Fed is spicy enough to hit that buffalo wing craving but it's still healthy. Full of protein and vegetables.

Buffalo Chicken Salad

Serves 3 - 4

Adapted from Well Fed

Chicken:

• 1 pound boneless, skinless chicken breasts
• 2 cups chicken broth
• 3 cloves garlic, peeled and smashed
• 1 jalapeno, cut into rings
• 1 bay leaf
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon whole mustard seeds
• 1 teaspoon dried thyme
• 2 tablespoon butter or ghee
• 1/4 cup or more of hot sauce. I like Frank's buffalo sauce.

Salad:

• 1 small head iceberg lettuce, thinly sliced
• 1 cucumber, thinly sliced
• 3 ribs of celery, thinly sliced
• 2 carrots, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup parsley leaves, coarsely chopped

For the chicken, place all the ingredients, except butter and hot sauce, in large saucepan. Bring to a boil, the cover and simmer for 15-20 minutes.  Turn off the heat but keep the pot covered for another 20-25 minutes.  Remove the chicken from water, shred with two forks.  Toss in a bowl with butter and hot sauce. If the chicken is not warm when you go to add the butter, melt the butter first.

For the salad, toss all the ingredients in a large bowl (really large), and top with chicken.  Serve with ranch or blue cheese dressing.