Description

My Easy Buffalo Chicken Salad has shredded chicken breast, diced veggies, and my favorite Frank’s Red Hot Buffalo Sauce. Meal prep it with a pita for lunches or stay Whole30 with greens and more veggies!

Scale

Ingredients

1 pound leftover cooked, shredded chicken breasts (see note for cooking instructions if needed)
2 medium carrots, finely diced (about 1 cup)
2 stalks of celery, finely diced (about 1 1/4 cup)
1/4 of a red onion, finely diced
1/2 cup compliant mayonnaise (homemade or Primal Kitchens)
1/3 cup Buffalo sauce (I use Frank’s Red Hot)
2 tablespoons compliant Ranch dressing (Primal Kitchens or Tessemae’s – or use more mayo if you don’t have Ranch)
1/2 teaspoon garlic powder
1/4 teaspoon each salt & pepper

Instructions

Mix all ingredients in a large bowl until well mixed.
Store in an airtight container in the fridge and enjoy within 4 days. Serve for lunch with greens, hard-boiled egg, nuts, fruit, or stuff in a pita/wrap if not Whole30.

Notes

To cook chicken breasts: Oven: Preheat oven to 425F. Lay raw chicken in a rimmed baking pan lined with aluminum foil (for easy clean up). Rub with 1 tablespoon avocado or olive oil and season with salt and pepper. Cook for 20-30 minutes or until the internal temperature reaches 165F.
Instant Pot: Place your raw chicken breasts into the pot with 1 cup chicken broth. Season lightly with salt and pepper. Cook on Manual or High Pressure for 8-9 minutes for raw or 12-14 minutes for frozen (higher end of the range for thicker breasts). Let the pressure naturally release for 10 minutes, then quick release the rest of the pressure.

Make a half batch of this recipe to serve 2 if you only have one chicken breast (at least 8 ounces).

Nutrition information estimated with My Fitness Pal and includes buffalo chicken salad only.

Nutrition

Serving Size: 1/4 of recipe
Calories: 380
Sugar: 1g
Fat: 30g
Carbohydrates: 3g
Protein: 26g

Keywords: cold lunch, buffalo chicken, paleo, whole30, chicken, meal prep, buffalo sauce, primal kitchens,