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Buffalo Chicken Salad

chicken & seafood lunch meal prep recipes Mar 29, 2022

This was lunch prep for the week! SUPER filling, HIGH protein, and really really delicious!

For the buffalo chicken: I just threw a few pounds of chicken breast, about 1/2 cup Frank's Hot Sauce, and 3 cubes frozen garlic (you can use chopped fresh or powdered) to my pressure cooker and cooked it for 8 minutes. When it was done, I removed the chicken to a bowl and shredded it with a fork then poured the remaining liquid that was in the pot into a bowl that I later used to make the dressing.

For the dressing, I added 0% Greek yogurt + 2 tablespoons of Ranch seasoning + a few dashes of salt to the remaining buffalo chicken liquid and whisked it up to make the dressing.

For the pickled onions: Thinly slice 1 red onion and pack it into a mason jar. Then, add 2 cups water + 1 cup apple cider vinegar  + 1 teaspoon salt + 1-2 teaspoons sweetener to a small pot (I use this granular sweetener, you could also use regular sugar if you want). Bring to a light boil and whisk to make sure everything is dissolved. Pour it over the onions in the mason jar and make sure they're all submerged in the liquid. Let cool and then refrigerate. That's it - easy peasy!

Pictures below of my assembly as well as the full breakdown of ingredients and macros from my tracking app.

If you want to use the app I'm using, you can download it through THIS link

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