Buffalo Chicken Salad Bento Box
Serves 4
15 mins prep
20 mins cook
0 mins total
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!
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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!
