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Buffalo Chicken Quinoa Salad - Lunch Version

<p>This gluten free, dairy free salad features quinoa and all of the flavors of buffalo chicken.</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil #1
  • 1/2 cups dice Celery
  • 3/4 cups grate Carrot
  • 2 teaspoons mince Garlic, Cloves
  • 3 cups rinse, drain, and cook Quinoa
  • 1 1/3 cups cook and dice Chicken, Boneless Breasts
  • 3/4 cups shred Cabbage
  • 1/3 cups dice Green Onion (Scallion)
  • 1 teaspoon Season Salt #1
  • 1/3 cups Olive Oil #2
  • 1/2 cups Cayenne Pepper Sauce
  • 1 teaspoon Season Salt #2
  • 1/2 tablespoons juice Lemon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 486 Calories
  • 30g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 41mg Cholesterol
  • 1760mg Sodium
  • 34g Total Carb
  • 5g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 20g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet over medium heat, heat olive oil #1. Add celery and carrots, and saute for 5 minutes.
  2. Add garlic and continue to saute for an additional minute.
  3. Remove from heat and place in large mixing bowl.
  4. Add quinoa, chicken, cabbage, green onions and seasoned salt, stirring to combine.
  5. In a separate small bowl, combine olive oil #2, cayenne pepper sauce, seasoned salt #2 and lemon juice.
  6. Pour dressing over salad, stirring until dressing is evenly mixed with salad.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet over medium heat, heat olive oil #1. Add celery and carrots, and saute for 5 minutes.
  2. Add garlic and continue to saute for an additional minute.
  3. Remove from heat and place in large mixing bowl.
  4. Add quinoa, chicken, cabbage, green onions and seasoned salt, stirring to combine.
  5. In a separate bowl, combine olive oil #2, cayenne pepper sauce, seasoned salt #2 and lemon juice.
  6. Pour dressing over salad, stirring until dressing is evenly mixed with salad.
  7. Divide between indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve and enjoy at room temperature.

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