1/2 small head iceberg lettuce, chopped or small bag mixed greens
1/2 pint (2 very large handfuls) cherry tomatoes, quartered
1/2 cucumber (or 2 Persian cucumbers), quartered
4 green onions, white and light green parts, thinly sliced
Optional toppings: sliced celery, sliced avocado, crispy bacon, etc.
Dairy-Free Ranch Dressing (see the recipe below), optional
You can cook the chicken however you’d like. It would be great pan-fried or grilled, but here’s a method for poaching that results in moist, shreddable chicken: Lay the chicken breasts flat in a large, high-sided skillet. Add generous pinches of salt and pepper. Add water until it just covers the chicken. Cover the skillet, and bring the water to a boil. Then reduce the heat to a simmer. Poach the chicken for about 15 minutes or until completely cooked through, then move to a plate to cool. Once the chicken is cool enough to handle, shred or dice it.
While the chicken is cooking, make the buffalo sauce. In a small bowl, combine the hot sauce, ghee, vinegar, and cayenne pepper. Mix until well combined.
When the chicken is cooked, toss it with the buffalo sauce.
If making the salad in a bowl, layer the lettuce, tomato, cucumber, and green onion as the base. Then arrange the chicken on top. Serve with your dressing of choice.
If making the salad in Mason jars, layer the chicken on the bottom, followed by the lettuce, tomato, cucumber, and green onion in quart-sized Mason jars. Store the dressing separately until ready to use.