Buffalo Chicken Salad Bowl

Ingredients

• 1 lb boneless, skinless chicken thighs

• 6 cups chopped greens (I used a mixed of chopped spinach and romaine)

• 1 cup shredded carrots

• 1/2 cup cherry tomatoes, halved

• 2 persian cucumbers, sliced into thin rounds

• 1-2 cups roasted broccoli (can also just use raw — chop into small pieces)

• 3/4 to 1 cup COOKED quinoa

• green onion for topping + diced avocado

• The New Primal Buffalo Sauce

• Optional: Primal Kitchen Ranch

Directions

• Cooked quinoa according to package instructions.

• Heat 1-2 tsp oil in a cast iron pan over medium heat. Toss chicken thighs in buffalo sauce and add to the cast iron pan. Cook chicken for about 4-5 minutes per side (until browned and cooked through)

• While the chicken is cooking, chop veggies.

• Separate veggies, quinoa and chicken into individual bowls. Toss with additional buffalo sauce and top with green onion + avocado.