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RECIPE👇⠀
Slow Cooker Buffalo Chicken Salad ⠀
Yield: 4 servings⠀
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Ranch dressing: ⠀
1/2 cup mayonnaise⠀
1/4 cup milk⠀
2 tablespoons fresh parsley, finely chopped⠀
1 teaspoon dried dill⠀
1 teaspoon garlic powder⠀
Pinch of salt and pepper⠀
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Salad:⠀
1 head Iceberg lettuce, chopped⠀
1 avocado, peeled, cored, and diced⠀
1/2 cup Blue cheese crumbles⠀
2 cups cooked Buffalo Chicken⠀
2 hard-boiled eggs, sliced ⠀
Ranch dressing⠀
Buffalo sauce, for drizzling⠀
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In a lidded jar, combine the mayonnaise, milk, parsley, dill, garlic powder, salt, and black pepper. Cover with lid, seal, and shake to combine. Refrigerate and use for up to a week.⠀
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Place the chopped lettuce into a large serving bowl. ⠀
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In one row, place the sliced avocado over the lettuce, repeat with remaining ingredients, ending with the sliced eggs. Drizzle with Ranch dressing and additional buffalo sauce. Toss to combine.
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