BUFFALO CHICKEN SALAD RECIPE - Easy Kraft Recipes

A easy, easy and wholesome lunch recipe made with natural shredded bird, celery and a zesty paleo buffalo sauce. ideal in a sandwich or on a celery log, this salad is loved by children and adults alike.

Lower back-to-college is within the air! I recognize you all know that feeling. even if it’s been 5 years seeing that I’ve long gone back to highschool (HOW has it been that long?!) there’s still a feeling of exhilaration and borderline nervousness that incorporates the start of September.

However for the ones of you who're heading returned-to-college this 12 months, the blogging women have were given you included with five healthful again-To-faculty Recipes. We’re also helping you get the yr off to a healthful start with an unreal prize-percent giveaway from Udi’s Gluten-unfastened ingredients.

• 2 chicken breasts (8 ounces), cooked and shredded
• 2 stalks of celery, chopped
• 2 green onions ( whites and light green only), chopped
• 2 T hot sauce (I used Franks Red Hot)
• 1 T butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 lemon, juiced
• salt and pepper, to taste
• To Serve:
• Bread (I like Udi’s Gluten-Free Whole Grain Bread)
• Celery, chopped into thirds

1. Integrate chook, celery and onion in a massive bowl.
2. In a separate bowl combine all different elements.
3. Upload moist ingredients to chook and mix well.
4. Top on bread or celery, as preferred.
5. Will preserve for numerous days in an airtight container in the fridge.

Share this post