Buffalo wings deconstructed into something you can eat for lunch. The celery and carrots are not garnish — the cold crunch against the hot sauce is the entire point of the original and it survives the translation.
Ingredients
- 6 oz cooked chicken, shredded
- ¾ cup baby potatoes, halved
- ½ cup celery, sliced
- ½ cup carrots, sliced
- 3 tbsp buffalo sauce
- 1 tbsp light ranch dressing
- 2 tsp olive oil
- Salt and black pepper
Instructions
- Heat the oven to 425°F. Toss the potatoes with the olive oil, salt, and pepper, and roast 25 minutes until crisp.
- Warm the shredded chicken in a saucepan with the buffalo sauce over low heat, 3–4 minutes, until it's coated and hot through.
- Build the bowl: roasted potatoes, buffalo chicken, then the raw celery and carrots.
- Drizzle with ranch.
Make-Ahead & Storage
The best meal-prep bowl of the set — sauced chicken and roasted potatoes both keep 4 days and reheat cleanly. Keep the celery, carrots, and ranch separate and add them cold.
Notes
Rotisserie chicken makes this a ten-minute meal and is the intended shortcut.
Sauce the chicken off the heat if your buffalo sauce is butter-based; boiling it splits the sauce.