Guest post from Michelle of The Willing Cook
As I’ve said before, coming up with something original and satisfying for lunch while still remaining food allergy-safe is not always an easy task.
The most common lunch menu in our home is leftovers. It is nice, though, to have other lunch options for those times when leftovers is not an option or you’re tired of the same ol’ thing.
I have come up with a recipe today that I hope will fit that bill for you. My intention in making this dish was for a quick and tasty lunch, but we ended up having it for dinner as well. So, whether you make up a batch to eat for lunch for a few days or have it as a lunch leftover from dinner, it is sure to satisfy.
An added bonus for many of you out there is that while this recipe is safe for food allergy sufferers, it’s also great for everyone else as well. So, give it a try and enjoy!
Buffalo Chicken Pasta Salad
- 2 cups cooked chicken, diced (I pulled out previously cooked chicken from the freezer and thawed.)
- 8 ounces pasta of choice, gluten-free or whole wheat
- 1/4 cup bell pepper, finely diced
- 1/4 cup sun-dried tomatoes, finely diced (regular tomatoes are fine too)
- 1/4 cup red onion, finely diced
- 1 celery rib, finely diced
- 1/4 cup cilantro, chopped
- 5 slices bacon, cooked and crumbled
- 1/2 cup cayenne pepper sauce, like Frank’s Red Hot Sauce
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- shredded cheddar cheese (optional)
- Cook your pasta according to package directions to al dente. Once cooked, rinse with cold water and pour into a large bowl.
- While pasta is cooking, prepare the rest of your ingredients. Dice your cooked chicken and put in bowl with pasta. Use any kind of chicken that works for you, whether grilled, leftover roasted whole chicken, baked, etc.
- Dice your bell pepper, tomatoes, onion, celery, cilantro. Cook the bacon. Pour all these ingredients into the large bowl with the chicken and pasta.
- Season the pasta salad with kosher salt and pepper.
- In a separate bowl, whisk together the hot sauce and olive oil. Pour sauce over the pasta salad. Toss gently to combine all the ingredients with the sauce. (If cheese is allowed, add desired amount to top of pasta salad.)
- Refrigerate pasta salad until ready to eat. Serve with fresh fruit. Enjoy!
Would you like more allergy-friendly brown bag lunch ideas? You can find more ideas at The Willing Cook by clicking on Lunch Ideas for School/Work.
Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.