Kat Can Cook

Name: High-Protein Buffalo Chicken Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: David's Kosher Salt; O Organics Parsley, Organic; Yoplait Oui French Style Black Cherry Whole Milk Yogurt, Glass Yogurt Jar; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; Celery; Buffalo Dip; Organic Onion; Sushic Mayo, Spicy; Bir Chicken Thighs With Pollo Asado Marinade

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High-Protein Buffalo Chicken Salad

Serves 420 mins prep35 mins cook

Hungry Lady Salads, Episode 38: High-Protein Buffalo Chicken Salad 🥗 Save this recipe, it keeps all week in the fridge and is perfect for healthy, high protein lunches. Who’s making this?!

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What you need

tsp kosher salt

cup fresh parsley

Yoplait Oui French Style Black Cherry Whole Milk Yogurt, Glass Yogurt Jar

cup plain yogurt

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

tsp freshly cracked black pepper

celery

tbsp buffalo sauce

cup yellow onion

cup mayo

Bir Chicken Thighs With Pollo Asado Marinade

bone-in chicken thighs

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Instructions

Preheat the oven to 425 Degrees F. Rub chicken breasts with olive oil, salt, and pepper. Roast for 35 minutes or until the chicken is cooked through and the juices run clear. When cool enough to handle, shred the meat with two forks and set aside. Mix all dressing ingredients in a large bowl with a whisk. Add the cooled chicken, celery, onion, and parsley. Toss to coat completely. Refrigerate until ready to serve where it will keep for up to 5 days in the fridge.

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