Buffalo Chicken Salad
 
Prep time
Total time
 
Quick and easy option to prep in advance for on-the-go meals throughout the week. Whole30, Paleo, and perfect for work lunches in the office or on the road (and airport security tested and approved)
Author:
Recipe type: Lunch, Dinner, Mains
Serves: 1
Ingredients
  • Cooked Chicken (Roasted, Grilled, or Baked) 3.5-7 oz (100-200 g)
  • Red Onion (diced) 1 TBSP
  • Celery (diced) 2 stalks
  • Paleo Mayo 1 TBSP
  • Frank's Red Hot Sauce 1 TBSP
  • Sea Salt and Black Pepper to Taste
  • Mixed Greens (optional) 2 cups (75 g)
Instructions
  1. This recipe is an easy way to use up any leftover chicken that you might already have on hand. If you don't have any, you'll start by cooking some up however you like. Grilling is great, but in Ireland the weather can often get in the way, so I preheat an oven to 350F/180 C and place the chicken on baking sheet lined with foil. Drizzle the chicken with coconut oil, season with salt and pepper and place in the oven for about 15-20 minutes until cooked through to 165 F/74 C.
  2. Once your chicken is ready and cooled, start chopping the chicken, onions, and celery finely and mix them together in a medium bowl.
  3. Add the Paleo Mayo and Frank's Red Hot sauce and stir until well combined
  4. Add salt and pepper to taste and layer on top of a bed of greens. Drizzle with additional hot sauce as desired.
You can also eat this salad on lettuce cups or as a sandwich as desired
I always double/triple/quadruple the recipe to save time and effort throughout the week as part of my meal prep. It should be kept refrigerated and can easily last up to a week on its own if kept tightly covered. I would recommend storing it separate from the greens until ready to eat to maintain freshness.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/08/21/buffalo-chicken-salad/