Buffalo Chicken Salad

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  Chicken Breast, Grilled(720g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Celery(240g)
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  Green Onion (Scallion)(120g)
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  Carrots(120g)
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  Bell Pepper(240g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Hot Sauce, Frank'S RedHot(60g)
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  Garlic powder(1g)
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  ¼ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Cheese, Feta, Crumbled
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  Bread, Whole Grain, Sliced
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  Croissant, Plain, Baked
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  Lettuce, Romaine
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  Crackers, Club House Style

Instructions

1. 1Dice the chicken breast into ½-inch cubes, then finely chop the celery, green onions, carrots, and bell pepper into uniform pieces.
2. 2In a large bowl, combine the diced chicken, celery, green onions, carrots, and bell pepper.
3. 3In a separate bowl, whisk together the Greek yogurt, Frank's RedHot Sauce, and garlic powder until smooth and fully combined, about 1–2 minutes.
4. 4Pour the dressing over the chicken mixture and toss until evenly coated.
5. 5Divide the buffalo chicken salad evenly into 4 airtight containers while still cool, then top each portion with crumbled feta cheese.
6. 6Store the containers in the refrigerator for up to 4 days.
7. 7To serve, spoon the salad onto romaine lettuce leaves as lettuce cups, layer between whole grain bread slices or croissants for sandwiches, or serve alongside club crackers as a dip.