No Crap Buffalo Chicken Salad

So my friend is a Beachbody Coach and got me doing her 21 Day Fix. If you know what it  is, you’re probably a fan. If you don’t know what it is, I’ll tell you. In brief, it is a way to learn clean eating and portion control. I’ve always been a fan of clean eating but the portion control thing was always my biggest problem. Since starting it, I’ve had some great results and it really is a great lifestyle change. It puts you in the habit of being conscientious of the foods you’re putting into your body. Once I really started looking at ingredients, I was shocked to see some of the junk that was listed. To get me on a better track without feeling I was stuck eating boring food, I started to put a healthy spin on my favorite recipes and editing other recipes I’ve found.

Here’s one that I really enjoy making for lunch. I once made it for my boyfriend who refused to eat it at first because I said there was yogurt in it and he was convinced it wouldn’t taste good, but after trying it he fell in love with it and now I make it all the time! So I hope you enjoy it as much as I do.

Ingredients -

1 Container of 6oz Fage 0% Plain Greek Yogurt

1/3 cup Frank’s Red Hot Buffalo Sauce

½ tsp Garlic Powder

¼ tsp Fresh Ground Black Pepper

1 lb Cooked Boneless Skinless Chicken Breast (shredded or cut into tiny pieces)

4 Heart of Celery Stalks, Finley Chopped (or 2 regular stalks)

½ cup Cilantro

½ cup Crumbled Blue Cheese (due to sodium levels in blue cheese, I used an 2/3 cup Italian 4-cheese mix for 21DF recipe) 

1 cup Low Sodium Chicken Broth

Directions -

1 – Cook whole chicken breasts in broth by bringing to a rapid boil and then simmering until finished. If you have any broth left, drain it out. Once done, allow chicken to cool before shredding - to avoid burning any fingers! 

2 – In a large bowl, mix together the yogurt, buffalo sauce, garlic powder, and pepper. Then stir in chicken, celery, cilantro, and cheese.

3 – Serve on your choice of bread, wrap, or crackers!

This is good to be refrigerated for about 4-5 days.

As far as the 21DF is concerned, the way I measured this out was as follows:

Greek Yogurt = 1 Red

Chicken = Once shredded, I measured it out one red container at a time until all the chicken was in the bowl. 

Celery = Same process as the chicken, but using the green container

Cheese = 2 Blue

Bread = 1 Yellow

The number of red containers is how I separated the completed dish. My completed recipe had a total of four reds so I counted each serving as 1 R, 1/4 G +bringing a remaining green of celery sticks  to equal 1 G, 1/2B.I ate it with a  sandwich thin which counted as 1Y. I hope this makes sense, if not – please feel free to let me know or ask any questions that you have.

I hope you enjoy this recipe! If you find a new way to spice it up, let me know. I’d love to give it a shot!