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Slow-Cooker Buffalo Chicken Salad

My husband and sons love chicken with blue cheese, so I created this salad. You can even make the chicken the day before and reheat when ready to serve.

Ingreadient:

    • 1-1/2 pounds boneless skinless chicken breast halves
    • 3/4 cup Buffalo wing sauce
    • 3 tablespoons butter
    • 1 envelope ranch salad dressing mix
    • 1 package (10 ounces) hearts of romaine salad mix
    • 1 cup julienned carrot
    • 1 medium ripe avocado, peeled and cubed
    • 1/2 cup crumbled blue cheese
    • 1/2 cup blue cheese salad dressing

Directions :

    1. Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low for 2-1/2 to 3 hours or until thermometer inserted in chicken reads 165°.
    2. Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through.
    3. Place romaine salad mix in a serving dish. Top with shredded chicken, carrots, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.

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