Buffalo Chicken Crunch Bowls

Ingredients

• cooked pulled chicken (560 g)
• cayenne hot sauce (80 g)
• 1 tablespoon unsalted butter (14 g)
• sliced green cabbage (500 g)
• 4 celery stalks, sliced (180 g)
• 4 scallions, sliced (60 g)
• full-fat Greek yogurt (240 g)
• 1 tablespoon lemon juice (15 g)
• 1 teaspoon dried dill (1 g)
• 1/2 teaspoon garlic powder (1.5 g)
• 1/2 teaspoon onion powder (1.5 g)
• 1/2 teaspoon fine salt (3 g)
• 1/4 teaspoon black pepper (0.5 g)
• 2 medium avocados (300 g)
• pumpkin seeds (40 g)

Instructions

1. Sauce the chicken. Melt butter over medium-low heat and whisk in hot sauce. Fold in pulled chicken until glossy and no sauce remains pooled. Spread on a plate until cool enough to pack.
2. Make the dressing. Stir yogurt, lemon juice, dill, garlic powder, onion powder, salt, and pepper until smooth and soft-peaked. Add tiny amounts of water only if needed for tossing.
3. Build the base. Cut cabbage into short thin ribbons, slice celery and scallions, and toss them together dry. Divide loosely among four lidded containers without compressing the vegetable mixture.
4. Pack. Place cooled chicken beside the cabbage. Add dressing in four sealed cups and pumpkin seeds in dry packets. Keep avocado separate and refrigerated until each lunch is served.
5. Serve. Open one cold container and confirm the cabbage still looks dry. Add freshly cut avocado, the full dressing portion, and one packet of seeds. Close securely and shake to coat lightly, or turn everything together from the bottom with a fork. Taste before adding extra hot sauce, because its salt and acidity become more noticeable after the components chill.

Notes

• Cool chicken completely so it does not soften the packed cabbage and celery.
• Keep dressing and seeds isolated until serving; add avocado as close to lunch as possible.
• Refrigerate prepared components for 4 days. Freeze buffalo chicken alone for 2 months, thaw overnight, and prepare a fresh cabbage base.

Nutrition Facts