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Whole30 Buffalo Chicken Salad From Maria Makes

Apr 16, 2020

Grab-and-go Whole30 Buffalo Chicken Salad from Maria Makes


  • 4 cups cooked and chopped/shredded chicken breast
  • 2-3 stalks celery, finely chopped
  • 1/2 red onion, finely chopped
  • 1/3 – 1/2 cup Frank’s Red Hot (to taste)
  • 1/2 cup Whole30 Approved or compliant mayo (We like Primal Kitchens mayo, or you can make your own)

To Pack for Lunch:
Plastic wrap
Washed and dried greens
Carrot and celery sticks

COMBINE shredded chicken with celery and onions in a medium bowl. Mix in mayonnaise and hot sauce, adjusting as desired for consistency and taste.

PACK for lunch by laying out on the counter-top 8 squares of plastic wrap. Divide the chicken salad mixture evenly among the 8 squares, placing a scoop of chicken salad directly in the middle of the square. This recipe should yield about eight 1/2 cup scoops of chicken salad.

FOLD in the corners of each square of plastic wrap to form a tightly-wrapped bundle of chicken salad.

IN reusable food containers, portion out 2 cups of greens. Add carrot and celery sticks, and one chicken-salad bundle. Place the lid on the container and store in the refrigerator for grab-and-go lunches.

More details can be found here:


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