Easy Buffalo Chicken Salad Meal Prep with blueberries and pistachios in a glass meal prep container.

Easy Buffalo Chicken Salad (Whole30 & Paleo)

Yield: 4 servings 1x
Prep: 10 minutesCook: 0 minutesTotal: 10 minutes

The world needs more simple yet delicious cold lunch options! My Easy Buffalo Chicken Salad Meal Prep has shredded chicken, diced veggies, ranch and buffalo sauce. Make-ahead friendly, easy to transport and Whole30 compatible.



  • 1 pound leftover cooked, shredded chicken breasts (about 4 cups)
  • 2 medium carrots, finely diced (about 1 cup)
  • 2 stalks of celery, finely diced (about 1 1/4 cup)
  • 1/4 red onion, finely diced
  • 1/2 cup mayonnaise
  • 1/3 cup Buffalo sauce (I use Frank’s Red Hot)
  • 3 tablespoons Ranch dressing
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon each salt & fresh ground black pepper


  1. Combine ingredients: Mix all ingredients in a large bowl until well combined.
  2. Serve & store: Serve on a wrap or pita with shredded lettuce or greens, or enjoy on its own. Store chicken salad in an airtight container in the fridge and enjoy within 4 days.


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.

For Whole30, be sure to use compliant Ranch and mayonnaise.

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 Information

  • Serving Size: 1/4 of recipe
  • Calories: 380
  • Sugar: 1g
  • Fat: 30g
  • Carbohydrates: 3g
  • Protein: 26g
© Author: Danielle
Cuisine: American Method: No Heat
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