Buffalo Chicken Avocado Salad

Step 1

Preheat oven to 400.

Step 2

Season the chicken with the salt, pepper and 1/4 tsp garlic powder. Sear both sides of the chicken for 2-3 minutes in a heated cast iron skillet drizzled with avocado oil.

Step 3

Cover the skillet with tin foil, transfer it to the oven and bake for 25 minutes.

Step 4

Prep all the vegetables while the chicken cooks, putting everything into a large bowl

Step 5

Carefully, using oven mitts, pull the skillet from the oven and transfer the chicken to a cutting board.

Step 6

Let the chicken rest 10 minutes before cutting in to it (or else the juice will all run out and the chicken will get dry)

Step 7

Heat a pot on low and add the franks hot sauce, butter and 1/2 tsp garlic powder, stir it around and keep warm.

Step 8

Chop up the chicken into bite size pieces and toss it around in the sauce, coating it (don't forget to leave some un-sauced for kids who don't like spicy sauce)

Step 9

Scoop the vegetables into a bowl, top it with the buffalo chicken and a drizzle of dressing