Buffalo Chicken Salad Bento Box
This creamy Buffalo Chicken Salad will leave you craving for more- I swapped out a few ingredients to bring down the calories + sodium in this to keep it within your macros!
Ingredients
- 2 chicken breast or 2 1/2 cups of chopped/shredded chicken
- 1/2 cup plain greek yogurt to sub for mayo
- 2 tbsp kinders buttery buffalo chicken seasoning
- 1/4 cup diced celery
- 1/4 cup diced green onion
- veggies + chip or crackers of choice to dip
Let's Make It
- To cook the chicken, add it to an instant pot and season it with salt, pepper + garlic- add in 1/4 cup of water and cook on the meat setting for 20 minutes (30 if frozen). Let the instant pot slow release.*** you can use rotisserie chicken if you want, but this is my favortie way to cook chicken. I do this about 1 hour ahead of time so that way it has time to slow release.
- Let the chicken cool down completely before chopping- add into a bowl with the yogurt, seasoning, celery + green onions- mix together until combined.
- Taste the chicken salad to make sure you don't need to add more yogurt or seasoning- the seasoning will get stronger as it sits overnight, so don't add too much.
- Add about 3/4 cup of the chicken salad into the meal prep containers with whatever crackers/chips and veggies you want. You can even add some fruit on the side too!
- Store in the fridge for up to 4 days!