Buffalo Ranch Chicken Salad Meal-Prep Boxes

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1/3 cup buffalo wing sauce
• 1/2 cup plain Greek yogurt
• 1 tbsp ranch seasoning mix
• 3 celery stalks
• 2 carrots
• 1 large head romaine lettuce
• 1 cup cherry tomatoes
• 1/3 cup blue cheese crumbles
• 4 whole-wheat tortillas
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. 2Add the chicken and cook 6 to 7 minutes per side until the exterior is golden and the thickest part reaches 165°F on an instant-read thermometer. Transfer to a cutting board and rest 5 minutes.
3. 3While the chicken rests, whisk Greek yogurt with ranch seasoning and half the buffalo sauce until smooth and creamy; taste and adjust heat if desired.
4. 4Dice the rested chicken into bite-size pieces and toss in a bowl with the remaining buffalo sauce until evenly coated and glossy.
5. 5Thinly slice celery and carrots on the bias for crunch. Chop romaine into sturdy ribbons and halve the cherry tomatoes.
6. 6Divide romaine among four meal-prep containers. Top each with buffalo chicken, celery, carrots, tomatoes, and a sprinkle of blue cheese.
7. 7Spoon the ranch yogurt dressing into small side cups so the greens stay crisp until lunch. Roll or fold a tortilla to tuck beside each box if you want a wrap-style lunch.
8. 8Seal containers and refrigerate up to 4 days. At lunch, drizzle dressing, toss, and either eat as a salad or spoon into the tortilla and roll tightly.