Description
No microwave needed! This Buffalo Chicken Cold Lunchbox features a creamy cottage cheese buffalo chicken dip, veggies, and pretzels. 28g protein.
Ingredients
Scale
The High Protein Dip
- 1 cup Low-Fat Cottage Cheese (2% or 4%)
- 1/4 cup Frank’s RedHot Sauce (or preferred buffalo sauce)
- 1 tbsp Ranch Seasoning Powder (dry mix)
- 1 cup Cooked Chicken Breast, finely shredded (rotisserie works best)
- 2 tbsp Green Onions, sliced
The Dippers
- 4 stalks Celery, cut into sticks
- 1 cup Baby Carrots
- 1 cup Pretzel Thins (or pita chips)
- Optional: Cucumber slices, Bell pepper strips
Instructions
- Blend Base: In a blender or food processor, combine the cottage cheese, buffalo sauce, and ranch seasoning.
- Process: Blend on high speed for 30-45 seconds until the mixture is completely smooth and creamy. No curds should remain.
- Mix Chicken: Pour the blended sauce into a medium bowl. Add the shredded chicken and green onions. Fold together until well combined.
- Prep Veggies: Wash and dry celery and carrots thoroughly.
- Assemble: Use 4 divided meal prep containers.
- Pack Dip: Divide the buffalo chicken dip evenly among the main compartments of the containers.
- Pack Veggies: Place celery and carrots in the side compartments.
- Pack Carbs: Place pretzels in a separate compartment or use a silicone liner/baggie to keep them dry.
- Store: Seal tightly and refrigerate for up to 5 days. Eat cold.
Notes
- Keto Version: Replace pretzels with hard-boiled eggs or cheese cubes.
- Spicy Level: Add a pinch of cayenne pepper to the blender for extra heat.
- Storage: Keep pretzels separate if you want them perfectly crisp on day 4.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Box
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg