Buffalo Chicken with Celery & Carrots Jar
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A make-ahead salad in a jar layered with buffalo-style dressing, crisp vegetables, shredded chicken and romaine. Pack five jars on prep day and tip one into a bowl at lunch.
Ingredients
Salad
- 10 tbsp blue cheese yogurt dressing
- 10 tsp hot sauce
- 1 quart halved cherry tomatoes
- 1 red onion chopped
- 5 large carrots chopped
- 5 celery stalks chopped
- 3–4 cups shredded cooked chicken
- 5 cups romaine
Equipment
- quart jars
- cutting board
- chef’s knife
Directions
- Prepare: If you are not using already cooked chicken, cook it and let it cool. Chop the vegetables.
- Assemble: Split the blue cheese dressing and hot sauce among the jars. Add tomato, onion, carrots, celery, chicken, and lettuce. Seal and chill; empty into bowls and mix to serve.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Keep the jar upright until you are ready to eat. Tip it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 444g | Calories: 369kcal | Carbohydrates: 20g | Protein: 30g | Fat: 19g | Saturated Fat: 3.5g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 623mg | Potassium: 1068mg | Fiber: 6g | Sugar: 11g | Vitamin A: 19087IU | Vitamin C: 34mg | Calcium: 102mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; blue cheese yogurt dressing counted as blue cheese dressing, hot sauce counted as hot pepper sauce, shredded cooked chicken counted as roasted chicken breast. Brands and portions vary, so use it only as an approximation.