Buffalo Chicken Chopped Salad in a Jar
Serves 2
0 mins total
If you’re looking for a zesty, filling meal that’s as easy to make as it is nutritious, this Buffalo Chicken Chopped Salad in a Jar is for you. I start by baking a seasoned chicken breast until it’s juicy and tender, then toss it in your favorite buffalo sauce for that classic kick. I layer it over a generous 1/4 cup of high-protein ranch dressing (Greek yogurt does wonders for protein and creaminess!) along with chopped cucumbers, tomatoes, shredded carrots, red onion, blue cheese crumbles, and a bed of spring mix. Not only is it satisfying on its own, but it also makes a great grab-and-go lunch or a post-workout dinner.
For the Buffalo Chicken:
For the High-Protein Greek Yogurt Ranch Dressing:
For the Salad Assembly (per jar):
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1. Preheat & Season:
Preheat your oven to 375°F (190°C). Lightly coat the chicken breast with olive oil and sprinkle with salt, pepper, garlic powder, paprika, and cayenne (if using). I like to add about 1/2 cup of water to the bottom of the pan to help keep the chicken juicy..
2. Bake:
Place the chicken in a covered baking dish and bake for 20–25 minutes, or until fully cooked. (You can check by cutting into the thickest part; it should be white and juices clear.)
3. Cool & Toss:
Let the chicken cool slightly, then chop into bite-sized pieces. In a bowl, gently toss the chopped chicken with 1–2 tablespoons of buffalo sauce. Adjust the amount of sauce to your preferred level of heat.
4. Layer the Chicken:
Add your chopped buffalo chicken on top of the blue cheese layer.
5. Top with Greens:
Finally, add about 1 cup of spring mix (or mixed greens) to cap off your layered salad.