Buffalo Chicken Sliders with Celery Salad

Let's Cook

Ingredients

4 servings
  • 12 individual Celery #2 (serving day)

Freezer Containers

Supplies

Directions

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

Freezing Directions

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

Serving Day Directions

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

Nutritional Information

1 serving = 2 sliders
  • 3 celery stalks and 2.5 Tbsp of ranch
  • 400 Calories
  • 35g Fat
  • 93mg Cholesterol
  • 716mg Sodium
  • 45mg Potassium
  • 5g Carbs
  • 1g Fiber
  • 1g Sugar
  • 21g Protein
  • 11 WW+ Points
  • 12 WW SmartPoints

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About This Recipe

Crunchy celery and creamy paleo ranch dressing are paired with our Buffalo Chicken Sliders to bring a cool contrast to these spicy little burgers.

Meet The Cook

Missy resides in Ohio where she enjoys feeding and caring for her husband and two children with finesse. In her free time she dabbles in the kitchen to concoct creative edibles that span the gamut of paleo, gluten free dairy free, and whole foods.

Published:

OAMM Cook Missy

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