Buffalo Chicken Salad

I've fallen off the wagon these past few weeks as evidenced by this:



and this:



and while it was DELICIOUS! I knew I had to get back on the low-carb wagon and keep going. I remembered a salad that the Blue Star used to have on their menu. It was a salad that I got whenever I went to knit night and then one night, it was gone. It combined my love for a good buffalo chicken and a salad which made it the perfect meal for me! So I decided to recreate the salad at home and boy am I glad I did. I've had this salad three times this week and each time, I've been the happiest I could be.



I made a huge batch of the buffalo chicken and then decided to make two Salad in a Jars so I could enjoy my salad for lunch later in the week.





Buffalo Chicken Salad
Makes 3-4 Salads

Ingredients

1/2 cup Marie's Chipotle Creamy Ranch Dressing
1 cup shredded carrots, cabbage and broccoli slaw
1 cup shredded cheddar cheese
1 cup cherry tomatoes
8 Chicken Thighs
1/2 bottle Frank's Buffalo Sauce
1-2 avocados
4 green onions, sliced
1 cup pickled onions
1 cup roasted baby carrots
4 cups of lettuce (I used endive and mixed greens)

Directions 

1. Bake the chicken thighs with Frank's Buffalo Sauce at 350F for approx 20 minutes. 
2. Roast baby carrots in a cast iron pan at 350F for approx 20 minutes with coconut or olive oil. 
3. While the chicken and carrots are baking, slice and dice the rest of the ingredients. 
4. Start layering the salad, starting with the lettuce. Add the chicken last and drizzle with dressing. 
5. For the Salad in the jars, put the dressing on the bottom, then add the ingredients in the order listed above, finishing with the lettuce.