Buffalo Chicken Salad


  • 2 (15-oz.) cans organic black beans
  • 3 avocados
  • 2 tomatoes
  • 6 chicken breasts
  • 1 cup Franks Red Hot Buffalo Sauce
  • 1 tablespoon garlic, minced
  • 1 packet Hidden Valley Greek Yogurt Dressing
  • 1-1/3 cups plain Greek yogurt
  • 3 tablespoons almond milk
  • 1 head of lettuce


  1. Throw the chicken, garlic, and hot sauce into the crockpot and cook on low for 6 hours or on high for 3 hours. Once chicken is cooked through, shred it with 2 forks and set aside.
  2. In a separate bowl, mix together the Hidden Valley Greek Yogurt Dressing, Greek yogurt, and milk then stick it in the fridge.
  3. Next, drain and rinse your corn and black beans and add them to a bowl. Dice up the tomatoes and avocado and add them to the bowl as well.
  4. Assemble your bowl by adding in the veggie mixture, topping with chicken, and finishing them off with some healthy Greek yogurt ranch dressing.