Sundays are for meal prep. For me, that means figuring out what to make for lunches that will both travel well (to the office) and last until the end of the week! I've been building up a collection of JUST these types of recipes... so some day, I'll have to share a round-up post!
Today though, I'll just share this one easy, delicious, lunch-tastic recipe for Buffalo Chicken Salad. I cheated and used canned chicken, but it would be out of this world with oven roasted chicken, grilled chicken, or rotisserie chicken.
I can not get enough of buffalo chicken flavored things. Give me all of the buffalo things. Good news for me, Frank's Red Hot is Whole30 approved, so I can make and consume buffalo things to my heart's content, even during a Whole30. (Like these Buffalo Chicken Zucchini Boats I made last month.)
This buffalo chicken salad is perfect for lunch, served over a bed of mixed greens, scooped up with celery sticks, or really, just eaten straight from the bowl with a fork!
Buffalo Chicken Salad
Makes: 5 servings (~1/2 cup each)
2 13oz cans chicken breast, drained
1/3 - 1/2 cup Frank's Red Hot (depending on how spicy you like it)
1/2 cup Whole30 Mayo (I use this recipe from The Healthy Foodie)
2-3 stalks celery, finely chopped
1/2 red onion, finely chopped
Drain the canned chicken and empty it into a large bowl, breaking it up with a fork.
TIP: If you're using "real" chicken, just shred it up with two forks before adding the other ingredients.
Chop celery and onions, then add those to the bowl. Mix in mayonnaise and hot sauce, adjusting as desired for consistency and taste.
After a good mix, it's done. BUT, if you'd like to package it up for lunches for the week, follow the steps below.
Lay out 5 squares of plastic wrap. Divide chicken salad evenly among the 5 squares, placing a scoop right in the middle of the sheet. You should get about 5 half cup scoops.
Fold each of the corners/sides in to form the chicken salad into a tightly wrapped little bundle.
In five separate plastic containers, portion out 2 cups of baby spinach or mixed greens. Top with the chicken salad bundle and store along with some cut celery stalks for grab-and-go lunches!
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