Buffalo Chicken Salad 21 Day Fix Approved

Buffalo Chicken Salad – 21 day Fix Approved

It’s got buffalo chicken, it’s got ranch dressing, AND it’s Fix-approved! We should call this the Miracle Salad because
the impossible just became reality.  (Courtesy of Beachbody

Yields:  4 servings (approx. 2 cups each) 

Container Equivalents (per serving): 1 green, 1 red,  ½ blue, ½ teaspoon

Ingredients:

  • 3 cups cooked chopped chicken breast
  • ¼ cup FIXATE Buffalo Sauce (see below for recipe)
  • 3 cups coarsely chopped romaine lettuce
  • ½ cup matchstick-sized carrot pieces (approx. 2 medium)
  • 1/2 cup cherry tomatoes, halved
  • ½ cup matchstick-sized celery pieces (approx. 1 medium)
  • ½ cup FIXATE Ranch Dressing (see separate recipe for FIXATE Ranch Dressing)
  • ½ cup blue cheese or feta crumbles

Directions:

  1. Combine chicken and buffalo sauce in a medium bowl; mix well. Set aside.
  2. Combine lettuce, carrots, celery, and ranch dressing in a large bowl; toss
    gently to blend.
  3. Divide lettuce mixture evenly (approx. 1 cup each) between four serving
    plates.
  4. Top evenly with chicken (approx. ¾ cup each) and top each with 2 Tbsp. blue or feta cheese, if desired.

Recipe Note:
• This is a perfect way to use your meal-prepped chicken

Fixate Buffalo Sauce

Yields: 8 servings (approx. 2 Tbsp. each or 1 full cup)

Container Equivalents:  (per serving): 1 tsp

Ingredients:

  • ¾ cup hot pepper sauce
  • 2 Tbsp. + 2 tsp. butter or ghee (clarified butter
  • ½ cup water
  • ¼ tsp. sea salt (or Himalayan salt)
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. ground smoked paprika
  • 2 tsp. cornstarch + 2 tsp. water (combine to make a slurry)

Directions:

  1. Combine hot sauce, ghee, water, salt, garlic powder, onion powder, and paprika in a medium saucepan.
  2. Bring to a boil over medium-high heat, stirring occasionally.
  3. Reduce heat to medium; gently boil, stirring constantly, for 1 minute.
  4. Add cornstarch slurry; cook, whisking constantly, for 1 minute, or until thickened.

Recipe Note:
• Store in an airtight container in the refrigerator for up to 5 days, or in
the freezer for up to 3 months.