Healthy Buffalo Chicken Mason Jar Salads with Ranch

For the Salad Jars:

• 4 Chicken Breasts, cut in cubes
• 1 Cup celery, diced
• 1 Cup Carrots, diced
• 1 cup dried quinoa, divided and cooked according to package
• 2 Cups pecans, chopped and divided
• 1 Cup charred corn, divided
• ½ Cup red onion, minced and divided
• 1 Cup goat cheese, divided (optional)
• 1 Cup Romaine lettuce
• 1 Cup Mixed Greens
• 1 Cup Frank’s Red Hot Buffalo Sauce
• Salt, pepper and garlic powder to your liking
• Ranch dressing or dressing of choice (recipe below)
• 1 TBSP cornstarch + 2 TBSP water

For the Homemade Ranch Dressing:

• 1 Cup avocado oil mayonnaise
• 1/2 Cup plain greek yogurt with 5% milkfat
• 1/2 TBSP minced garlic
• 1/4 TSP dried dill weed
• 1 TBSP fresh chives, finely chopped
• 1/2 TSP black pepper
• 1 and 1/2 TSP lemon juice
• 1/2 TSP Worcestershire sauce + a dash
• 1/2 TBSP dried parsley
• 1/2 TSP salt
• 1 TSP ranch seasoning
• 1 TBSP water

How to Layer, Bottom to Top (is is also noted in the directions below):

1. ¼ Cup Homemade Ranch Dressing OR ⅓ Cup if you want it a little heavier dressed
2. ¼ Cup Celery
3. ¼ Cup Carrots
4. ¼ Cup Corn
5. 1 TBSP Red Onion
6. 1 Cup Romaine lettuce
7. 1 Cup Mixed greens
8. ¼ Cup Quinoa
9. 2 TBSP Goat cheese
10. 2 TBSP Pecans
11. ½ Cup Buffalo chicken

1. 1. Cut your chicken into smaller cubes and place in a bowl. Season with salt, pepper and garlic powder to your liking. Then, in a small bowl make your cornstarch slurry by mixing: 1 TBSP cornstarch + 2 TBSP water. Measure out your buffalo sauce, add the cornstarch slurry and mix well. Pour your buffalo sauce over your seasoned chicken and let marinate for at least 30 minutes before cooking.
   2. Make your homemade ranch dressing by mixing all the ingredients in one bowl and whisking well to combine. Place in the fridge to cool when done.
   3. While your chicken is marinating, place a pot of salted water on the stove over medium heat. Bring to a boil. Once the water is boiling. Add your corn on the cob. Boil for 7-10 minutes until the corn is bright yellow and crisp. NOTE: If you see some of the kernels getting wrinkly and/or brown, you’ve cooked them a little too long and should remove them from the water immediately. OPTIONAL STEP: if you want the corn to have a nice little char on it, you can throw them on the grill or over an open flame on the stove and char each side to your liking, if not leave as is and let cool. Once the corn has cooled, cut the corn off the cob and set aside.
   4. Prepare your other ingredients, but dicing your celery and carrots. Measure out and set both aside. Mince your red onion, set aside. Chop your romaine lettuce, wash and set aside. Cook your quinoa according to the directions on the package, set aside to let cool.
   5. Place a large pan over medium heat, once hot add your buffalo marinated chicken cubes to the pan. Cook over medium heat, stirring occasionally for 7-8 minutes or until cooked through. When done transfer to a bowl and set aside.
   6. Begin assembling your jars. Layer each jar in the following order from bottom to the top: ¼ Cup Homemade Ranch Dressing OR ⅓ Cup if you want it a little heavier dressed, ¼ Cup Celery, ¼ Cup Carrots, ¼ Cup Corn, 1 TBSP Red Onion, 1 Cup Romaine lettuce, 1 Cup Mixed greens, ¼ Cup Quinoa, 2 TBSP Goat cheese, 2 TBSP Pecans and ½ Cup Buffalo chicken. All ingredients should make 5-6 meal prepped jars.
   7. When done, place the lid on top and place in the fridge to cool or until ready to grab and go.
   8. ENJOY!