Buffalo Chicken Salad Bento Box
Serves 415 mins prep20 mins cook
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!
0 servings
What you need
Instructions
0 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. 1 Let the chicken cool down completely before chopping- add into a bowl with the yogurt, seasoning, celery + green onions- mix together until combined. 2 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. 3 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! 4 Store in the fridge for up to 4 days!View original recipe