8 Meal Prep Dinners and Desserts!
+ NEW Buffalo Chicken Salad!
Happy Thursday!
I hope you’ve all had a great week. Mayhem is in full swing here, and we added a few layers with a stomach bug for my youngest and an ER trip on Mother’s Day for me! YAY.
We’re getting by and counting the days til May 23rd when school is out! Until then, EASY dinners and make-ahead lunches.
As I plan the remaining posts for May and into June -
Xo Danielle
Scroll down to print this week’s recipe!
5 More Meal Prep Recipes!
SUPER EASY DESSERTS
Chocolate Birthday Cake Mug Cakes
Meal Prep Buffalo Chicken Salad
Serves 4
TOOLS
Cutting board
Baking sheet
Knife
INGREDIENTS
For the Chicken
4 boneless, skinless chicken breasts (1 ½ to 2 pounds)
1½ cups pickle brine (I love Grillo’s!)
¼ cup unsweetened cashew milk
2 tablespoons maple syrup
2 tablespoons Cajun seasoning
For the Salad
1 bunch curly kale, stemmed and chopped
1 bunch lacinato kale, stemmed and chopped
2 celery stalks, thinly sliced
2 carrots, peeled and shaved or grated
¼ cup buffalo sauce (plus more to taste)
â…“ cup Ranch Dressing
¼ cup gorgonzola cheese (optional or to taste)
1 avocado, sliced
¼ cup pistachios or crushed plantain chips (for crunch)
METHOD
Cut the chicken breasts into bite-sized cubes. In a large bowl or zip-top bag, combine the chicken with the pickle brine, cashew milk, maple syrup, and Cajun seasoning. Marinate in the fridge for at least 2 hours, preferably overnight.
Preheat the oven to 350°F. Drain the chicken (discard marinade), spread the cubes on a parchment-lined baking sheet, and bake for 15 minutes or until fully cooked and lightly golden. Let the chicken cool, then toss the cooled chicken with buffalo sauce to coat.
In a large bowl, toss the kale with the Ranch Dressing and a pinch of salt and pepper.
Assemble for Meal Prep: In each of 4 to 6 containers, layer dressed kale, celery, carrots, and gorgonzola (if using). Add a portion of the buffalo chicken. Seal and store in the fridge for up to 5 days.
Before Serving: Add freshly sliced avocado and a handful of crushed plantain chips or pistachios just before eating for the best texture and flavor.
SUBSTITUTIONS
Kale → Napa cabbage, green cabbage, romaine hearts, shredded Brussels sprouts, broccoli slaw, or thinly sliced bok choy
Celery → Fennel, or cucumber (add just before serving)
Carrots → Jicama
Gorgonzola → Crumbled goat cheese, dairy-free feta
Buffalo sauce → Chipotle mayo, harissa, or smoky barbecue sauce
Ranch → Dairy-free ranch, green goddess dressing, or tahini dressing
Plantain chips → Crushed grain-free tortilla chips, pumpkin seeds or sunflower seeds
Cajun Seasoning → any store-bought Cajun spice blend
MAKE IT AHEAD
Store in an airtight container in the fridge for up to 5 days.
I think you distracted everyone over on the cake thread ha! This is great for these whirlwind May days. I sure hope everyone is healthy again!
💯 👌 perfect paleo dish in my opinion, looks delish
Protein + leafy greens + veggies 🥗