Buffalo Chicken Sliders with Celery Salad- Lunch Version

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Buffalo Chicken Sliders with Celery Salad- Lunch Version

Missy
The Cook
4 Servings
11 Ingredients
6 Comments
Crunchy celery and creamy paleo ranch dressing are paired with our freezer friendly Buffalo Chicken Sliders to bring a cool contrast to these spicy little burgers.
4 Servings
11 Ingredients
6 Comments

Ingredients

  • 2 tablespoons Coconut Oil #1
  • ⅓ cups dice Carrot
  • ⅓ cups dice Celery #1
  • ½ cups dice Onion, Red
  • 1 pound Ground Chicken
  • 2 tablespoons Cayenne Pepper Sauce
  • 1 tablespoon Coconut Oil #2
  • 1 tablespoon Ranch Dressing Mix, Dairy Free
  • ⅓ cups Mayonnaise, Paleo
  • ¼ cups Almond Milk, Plain, Unsweetened
Serving Day Ingredients
  • 12 individual Celery #2

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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. Melt coconut oil #1 over medium heat.
  2. Add carrots, celery #1, and onions and cook until tender and browned, about 8 minutes.
  3. In a mixing bowl, mix cooked vegetables, chicken, and hot sauce.
  4. Form into small patties.
  5. Cook patties in skillet with coconut oil #2 for approximately 4 minutes per side.
  6. Combine ranch mix, paleo mayo, and almond milk.
  7. Flash freeze sliders.
  8. Once frozen divide among indicated number of gallon freezer bags.
  9. Divide ranch dressing among indicated number of pint freezer bags.
  10. Place ranch bags in slider bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

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. Reheat in microwave for 30-60 seconds.
  3. Serve with celery #2 and ranch dressing.

Make It Now Cooking Directions

Stove Cook

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

  1. Melt coconut oil #1 over medium heat.
  2. Add carrots, celery #1, and onions and cook until tender and browned, about 8 minutes.
  3. In a mixing bowl, mix cooked vegetables, chicken, and hot sauce.
  4. Form into small patties.
  5. Cook patties in skillet with coconut oil #2 for approximately 4 minutes per side.
  6. Combine ranch mix, paleo mayo, and almond milk.
  7. Serve with celery #2 and ranch dressing.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 sliders
Amount Per Serving
Calories
410
Total Fat
34g
Saturated Fat
13g
Trans Fat
0g
Cholesterol
115mg
Sodium
630mg
Total Carbohydrates
7g
Fiber
3g
Sugar
3g
Protein
21g
WW Freestyle
9
Diabetic Exchanges: 6 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
3 Lean Meat

6 Comments

Join the discussion
  1. I actually snuck one of these as my midway-through-cooking-a-paleo-menu-day. Yum! Fresh and crunchy. And gave me the umph to keep going strong with my day of cooking.

  2. Did a late month cooking day yesterday. My husband and I took these to work for lunch today and loved them. The amount of Frank’s was perfect for me. For those who want to taste the heat, you may want to add more. These are for sure a keeper!

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