12.05.16

Whole30 Buffalo Chicken Salad

As far as meal prep goes, making a chicken or tuna salad at the beginning of the week makes for a great grab and go healthy lunch option. More importantly, these types of mayo-based salads are also filling, which is ideal for me to stay on track. If I am hungry after lunch, that is when I hit up the carbs hard and then I just end up doing myself more of an injustice. 

I have come up with tons of fun ways to change up basic Tuna and Chicken Salads. This is one of my favorite and most flavorful versions and, the best part is its probably one of the easiest! With the addition of good ole Franks Red Hot, you really don’t need much else!

img_0574

To shred my chicken: I just place bone in, skin off chicken breasts (as many as you want, really) in a pot and fill it up with water until the chicken breasts are just covered. Bring to a boil, turn down heat and let simmer until cooked through…about 45 minutes to an hour depending on how thick your chicken is and how many you are cooking. I remove it from the water and onto a cutting board and let sit until they are cooled and easy to handle. With my hands, I pull off all of the bones (be careful, there are tiny ones in there so get them all!!). I then pull apart the chicken into bite sized pieces and place in a bowl. Go back through the chicken to be sure there aren’t any more bones in there! Then, you can use the shredded chicken however you please. I use mine in soups, on top of salads, to stuff in poblano peppers or make enchiladas, or to (obviously) make chicken salads like I did here. 🙂

Buffalo Chicken Salad
Write a review
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 cup shredded chicken
  2. 1 stalk of celery, diced
  3. 1/8 of a red onion, diced small
  4. 2 tbsp. homemade mayo or primal kitchen mayo
  5. 1/4 cup Franks RedHot (or more to taste)
  6. Juice of 1/2 Lemon
  7. Kosher salt, to taste
  8. Black pepper, To taste
Instructions
  1. (See above post re: how I cook and shred my chicken).
  2. In a bowl, combine all ingredients, toss to combine.
  3. Serve and enjoy!
Notes
  1. I like to add 2 cloves of garlic, minced, to my mayo for added flavor!
The Defined Dish http://www.thedefineddish.com/

You Might Also Like

  • Callie Clemons
    January 5, 2017 at 6:01 pm

    This was SO good! Thanks!

  • 23 Whole30 Recipe for Two Since You Guys Are in This Together - google healths
    February 1, 2017 at 12:24 pm

    […] 12. Whole30 Buffalo Chicken Salad […]

  • 23 Whole30 Recipes for Two Since You Guys Are in This Together - google healths
    February 1, 2017 at 4:26 pm

    […] 12. Whole30 Buffalo Chicken Salad […]

  • How to make perfect Collard Green Wraps – The Defined Dish
    May 22, 2017 at 2:24 pm

    […] Get creative with your wrap! Do a take on a Turkey, Avocado and Bacon Sandwich with tomatoes and onions and your favorite condiments. OR, fill it with your favorite chicken or tuna salad. In the photos below you’ll see that I stuffed mine with my Pesto Chicken Salad and my Buffalo Chicken Salad! […]

  • Whitney
    August 1, 2017 at 10:54 pm

    This stuff is so good! I was unable to find collard greens so I substituted with butter lettuce .. my new fav lunch option!

    • Alex
      August 2, 2017 at 1:06 am

      perfect!! I love butter lettuce cups!