Buffalo chicken salad

I'm a huge chicken salad fan, and I concocted this recipe earlier this year when I had some extra buffalo sauce on hand, and wanted to see what would happen if I added it to a traditional chicken salad recipe. The result was amazing!

All you need to do is bake/broil chicken breasts in the oven until fully cooked. Let them cool down in the fridge, and then tear them apart into bite size pieces. Add in your favorite mayo; I prefer light mayo, and add it in a little at a time until the chicken is lightly coated. To that, add some finely chopped red onion and diced celery. Finally, pour in some Frank's Red Hot Buffalo Sauce, and mix it all together. I also add in a little coursely ground black pepper and garlic powder to mine, and sometimes some crushed red pepper flakes if I'm feeling adventurous.

The calories will vary based on the amount of chicken/brand and type of mayo you use, as well as the amount of celery and onion you use. Frank's Red Hot Buffalo Sauce is advertised as 0 calories on its label, so this is a great wing sauce to use that is easy on your deficit but packs a punch in flavor. My last batch yielded the following macros for a 5 ounce serving: 140 calories, 22g protein, 6g fat, and 2g of carbohydrates. Not too bad!