Today’s post is brought to you by the word leftovers. This recipe is fantastic because it is simple to make with leftovers from another recipe I’ve posted. Earlier this week we showed you how to make a simple and delicious Buffalo Grilled Chicken Salad. When you make the salad version you can easily double the recipe and save the leftover chicken breasts to make this effectively making two meals at once.
Buffalo Chicken Salad
First you’ll need to make the chicken breasts according to this recipe. Double the ingredients if you intend to make an actual salad and this salad.
- 6 Oz Buffalo Chicken Breasts
- 1 Tbsp Sweet Baby Ray’s Buffalo Wing Marinade and Sauce
- 1 Celery Stalk
- 2 Tbsp Mayonnaise
- Lite Salt and Pepper to Taste
- 1 Oz Blue Cheese Crumbles (Not Pictured)
Take your prepared buffalo chicken breasts and place them in a food processor to grind them up. (This is a great food processor to use. Black & Decker 8-Cup Food Processor)
Place the ground chicken in a bowl and set aside. Next break your celery stalk up into pieces small enough to fit into your food processor. Pulse until the pieces are finely chopped. Add the celery to the same bowl as the chicken. After that add your mayonnaise, salt and pepper, and another serving of the buffalo sauce to the bowl.
If you want blue cheese in your salad add that too. Mix well with a spoon and refrigerate. Split in two for a smaller meal. You can also add a drizzle of blue cheese salad dressing over top if it fits your macros. This is a great protein packed lunch from leftovers! Enjoy!
Entire Recipe (Minus Blue Cheese): 466 Calories, 35 g Fat, 38 g Protein, 1 Total Carb