How’s the lunch situation these days?

You’d think the fact that we’re all home with no real schedule would make lunch easier, but we’re finding that is so not the case. By the time lunch rolls around, I’m always scrambling and, of course, going out to grab something just isn’t an option right now.

To remedy the chaos, I’m trying to prep my lunches ahead. Salad jars are my favorite lunch prep – and these buffalo chicken ones are my current obsession.

Jump to:

• Ingredients
• Directions
• More Make-Ahead Options
• Recipe

Ingredients

• 1 lb. chicken breast
• Salt and pepper, to taste
• 2 lbs. olive oil
• 6 Tbsp. buffalo sauce, to taste
• 1/2 cup frozen corn
• 1/4 cup ranch dressing
• 1 Tbsp. water
• 1/4 cup crumbled blue cheese
• 1/3 cup chopped celery
• 1/3 cup shredded carrots
• 1/4 cup died red onion
• 6 cups chopped romaine lettuce

If you’re not into spicy, you could swap out the buffalo sauce for barbecue sauce and omit the blue cheese. The rest would work perfectly as toppings for a barbecue chicken salad too!

Directions

1. Pound out the chicken breast to 1/2″ thickness. Season with salt and pepper.
2. Heat oil in a pan over medium-high heat. Add chicken to the pan and brush with 2 Tbsp. buffalo sauce. Cook the chicken for about 6-7 minutes, then flip. Brush with another 2 Tbsp. buffalo sauce, and cook for an additional 6-7 minutes, until cooked through.
3. Remove the chicken to a cutting board and let cool for a few minutes, then dice. Place in a bowl and toss with remaining 2 Tbsp. buffalo sauce.
4. Heat another pan over medium-high heat and add the corn, still frozen. Let cook for a few minutes, until starting to char, then stir. Cook a few minutes more, until heated through and charred in spots. Remove from heat and set aside.
5. In a small bowl, whisk together the ranch dressing and water.
6. Divide dressing between 4 pint jars (or other containers).
7. On top of dressing, add to each jar in this order: 1 Tbsp. blue cheese crumbles, 1/2 cup diced buffalo chicken, 1 1/2 Tbsp. celery, 1 1/2 Tbsp. carrots, and 1 Tbsp. red onion.
8. Pack 1 1/2 cups lettuce into each jar and put the lid on.
9. Refrigerate until ready to serve.
10. When ready to serve, turn out into a bowl.

These will be good in the refrigerator for 3-4 days.

Other make-ahead lunch options

Salad jars are some of my favorite make-ahead options! This post breaks down the method behind them. One of my favorite versions is this Sweet Potato, Black Bean and Quinoa Salad Jar.

Soups are also great! Southwestern Broccoli Soup is one that’s awesome for warmer weather. Roasted Vegetable & Black Bean Burritos are another easy option!

Recipe

Buffalo Chicken Salad Jars

Yield: 4 Jars

Make lunch for the whole week with this prep-ahead option!

Print

Ingredients

• 1 lb. chicken breast
• Salt and pepper, to taste
• 2 lbs. olive oil
• 6 Tbsp. buffalo sauce, to taste
• 1/2 cup frozen corn
• 1/4 cup ranch dressing
• 1 Tbsp. water
• 1/4 cup crumbled blue cheese
• 1/3 cup chopped celery
• 1/3 cup shredded carrots
• 1/4 cup died red onion
• 6 cups chopped romaine lettuce

Instructions

1. Pound out the chicken breast to 1/2" thickness. Season with salt and pepper.
2. Heat oil in a pan over medium-high heat. Add chicken to the pan and brush with 2 Tbsp. buffalo sauce. Cook the chicken for about 6-7 minutes, then flip. Brush with another 2 Tbsp. buffalo sauce, and cook for an additional 6-7 minutes, until cooked through.
3. Remove the chicken to a cutting board and let cool for a few minutes, then dice. Place in a bowl and toss with remaining 2 Tbsp. buffalo sauce.
4. Heat another pan over medium-high heat and add the corn, still frozen. Let cook for a few minutes, until starting to char, then stir. Cook a few minutes more, until heated through and charred in spots. Remove from heat and set aside.
5. In a small bowl, whisk together the ranch dressing and water.
6. Divide dressing between 4 pint jars (or other containers).
7. On top of dressing, add to each jar in this order: 1 Tbsp. blue cheese crumbles, 1/2 cup diced buffalo chicken, 1 1/2 Tbsp. celery, 1 1/2 Tbsp. carrots, and 1 Tbsp. red onion.
8. Pack 1 1/2 cups lettuce into each jar and put the lid on.
9. Refrigerate until ready to serve.
10. When ready to serve, turn out into a bowl.

Notes

These will last in the refrigerator for 3-4 days.