Healthy Buffalo Chicken Salad

This Buffalo Chicken Salad is made gluten-free and dairy-free. This is a flavorful salad that is a satisfying meal.


– Nonstick cooking spray – boneless, skinless chicken breasts  – olive oil – sea salt – black pepper – romaine lettuce – carrot – celery stalk – garlic powder – mayonnaise – full-fat canned coconut milk – garlic powder – onion powder –dried chives or chopped fresh chives – dried dill or fresh dill – lime, juiced – cayenne pepper hot sauce –  ghee – cilantro (optional, for topping)

Place the chicken breasts on the baking sheet and drizzle with olive oil, salt, and pepper. Bake the chicken for 25-30 minutes.


In a large bowl, combine the chopped romaine, shredded carrot, and sliced celery. Set the bowl aside while you make the dressing.


In a medium bowl, combine the mayonnaise, coconut milk, garlic powder, onion powder, chives, dill, and lime juice. Stir to combine. 


Then, when the chicken is done cooking, slice it into chunks. Then, in a medium bowl, combine the hot sauce and the melted ghee, vegan butter or coconut oil. Add the chicken and toss until the cooked chicken is coated with the hot sauce.


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