Mmmm Monday: Buffalo Ranch Chicken Salad

I have been trying to do a little meal prep on Sundays so I'm set for lunches during the week.  Otherwise, it'll be 2:00 and I realize I've only had coffee.  Even with just Gabby home, I get stuck on Pinterest busy and forget to eat!

Favorite make-ahead items: hard boiled eggs, tuna salad, chopped veggies and shredded chicken. During the summer, I loved wraps with regular chicken salad--but that can get boring.  Enter: buffalo ranch chicken salad!!  Aside from wraps, this chicken is tasty for nachos, buffalo chicken pizza or simply on a cracker.  This is a bit healthier than regular chicken salad since there is Greek yogurt dressing used instead of mayo.

Buffalo Ranch Chicken Salad
What You Need:

• 3-4 Chicken Breasts
• 1/4-1/2 cup Bolthouse Farms Yogurt Ranch Dressing (Opa! is great too)
• Frank's Buffalo Sauce (or your favorite!), to taste- start with 1 tablespoon
• 1/2 teaspoon celery salt
• Optional: chopped celery, chopped green onion

1. In a pan, add chicken and water, just enough to cover the chicken.  Boil on medium heat until fully cooked.  Remove from pan and let chill.
2. Once the chicken has cooled enough to handle, shred with a fork.  Toss in buffalo sauce, then add ranch until it's the consistency you want.  
3. Refrigerate until ready to use. Will last 2-3 days in the fridge.

• For Wraps: heat tortilla, add shredded lettuce, carrots, green onion, blue cheese and extra  dressing.  Fold and cut in half.  We LOVE Alexia waffle fries on the side.  They bake up super crispy
• For Nachos: top chips and cheese with buffalo chicken, blue cheese, green onions and drizzle with more buffalo sauce. 

What's your go-to quick lunch?