Buffalo Chicken and Carrot Slaw

Remember the other week when I posted that delicious Buffalo Chicken Stuffed Spaghetti Squash and raved about how the buffalo chicken would be my new go-to chicken recipe when I needed something quick or for travel? Well, the time has already come! I didn't have any time to meal prep on Sunday and I am leaving for vacation on Tuesday, so I decided buffalo chicken it is! Yes, I plan to travel with it. I am a big fan of the "Fail to plan, plan to fail" motto. My friend recommended this meal prep cooler to me and it is absolutely perfect for traveling with your food (even on the airplane). Anyways though, like last week, I bought Tessemae’s Mild Buffalo Sauce from my local Whole Foods to use for the buffalo chicken. I was also inspired by my favorite Power Supply meal that I had last week, Buffalo Chicken w/ Cumin Carrot Salad, that I paired my buffalo chicken with an attempted recreation of their cumin carrot salad. I tried to estimate the amounts of ingredients I used to make that and listed it below. 

Buffalo Chicken 
Ingredients:

• 2 lbs chicken breast, cooked and shredded 
• 2 rib celery, thinly sliced
• 3 green onions, white and green parts thinly sliced
• ½ cup diced red bell pepper
• ½ cup Tessemae’s Mild Buffalo Sauce

Directions:

1. Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil.
2. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through.
3. Move chicken to a cutting board to cool slightly before shredding with two forks (or just throw in a food mixer and let that thing shred it for you!!!).
4. Place chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat.

Original recipe found here

Carrot Slaw
Toss together:

• 1 lb of shredded carrots (use more or less to taste)
• ½ Red onion, sliced
• 6-8 Dates, sliced (use more or less to taste)
• 1-2 Tbsp Tessemae’s Mild Buffalo Sauce
• 1 tsp salt (or more to taste)
• 1 Tbsp Mustard
• 1 Tbsp Apple cider vinegar
• 1⁄4-½ tsp Cumin
• 1⁄4-½ tsp Coriander
• 1⁄4-½ tsp Turmeric