It is really easy to make something yummy for lunch when you have leftover protein. Whether it is grilled chicken, steak or fish, the options are endless and delicious. I had some leftover grilled chicken from Monday night. I had defrosted too much chicken and made the recipe below, which I know you are saying, I didn’t post it and it looks so good. It actually looked better than it tasted, so I need another go around before I post it.
Anyhow, since I had already made one dinner, I wasn’t about to make a marinade and deal with a second dinner at 8 pm. I had just picked up some Tessemae’s Southwest Ranch marinade at Whole Foods and figured I’d give it a try. It is 100% paleo and you can find it in the produce area, where the cut veggies are in the refrigerated case.
It is light and tangy — there are a few other varieties, which are also 100% paleo. Check them out next time you are at the market. So, back to this recipe, with grilled chicken ready to go, here is what I did …
Buffalo Chicken Salad
Prep Time: 5 minutes
Cook Time: none assuming you have leftover chicken
1 pound of grilled chicken or leftover rotisserie chicken, cut in bite sized pieces
- 1/2 – 3/4 cup shredded carrots
- 4 celery stalks, diced
- 2 – 3 tbsp. homemade mayo
- 1 tsp. +/- Frank’s Red Hot Sauce or other hot sauce you like
- Salt and pepper
- In a small bowl, combine the chicken, celery and carrots.
- Add in the mayo and the hot sauce. My suggestion is not to put too much mayo or hot sauce in at first and taste it to make sure you get the right ratios, since everyone’s taste are a little different.
- Season with salt and pepper and eat up!
I made this for Matt for lunch over red leaf lettuce, which was perfect. He likes it REALLY spicy, so I had a hard time even picking the leftovers off his plate.