Buffalo Chicken Mason Jar Salad
This Buffalo Chicken Mason Jar Salad recipe is great on the go or meal prepped for the week's lunches. With the dressing on the bottom, your mason jar salad ingredients stay oh so fresh until you're ready to eat. Lunch is served!
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Fat 13
Carbs 5
Protein 24
Yield 4
Ingredients
Chicken
- 16 oz. boneless skinless chicken breast
- 1 tablespoon olive oil if cooking chicken on the stove top
- salt and pepper to taste
- 1/2 cup Frank's Hot Sauce
Dressing
- 8 tablespoons Greek Yogurt Blue Cheese Dressing RECIPE HERE
Veggies
- 1/2 cup sliced tomatoes
- 1/2 cup diced carrots
- 1/2 cup diced cucumber
- 1/2 cup diced celery
Salad
- 4 cups chopped romaine lettuce
Instructions
- Prepare chicken breast in the sous vide, Instant Pot or on the stove top. Cook chicken breast on the stove top by heating a large skillet pan over medium heat. Add olive oil.
- When olive oil is fragrant, cook the chicken breast for 3-4 minutes on each side. Remove from heat and let cool.
- Chop chicken into 1/2 inch chunks and toss with Franks Hot Sauce and set aside.
- Next, place two tablespoons of greek yogurt Blue Dressing into the bottom of four mason jars.
- Then, evenly distribute chopped veggies, chicken, and romaine lettuce (in that order) into the jar. Cover and place in the refrigerator to eat later or cover and shake to eat immediately.
Nutrition Facts
Serving: 1/4 recipe | Calories: 229kcal | Carbohydrates: 5g | Protein: 24g | Fat: 13g | Fiber: 2g | Sugar: 2g