This Whole30 Buffalo Chicken Salad is a dairy-free and nutritious version of an all-American classic bar food. This recipe includes a homemade sauce that coats the tender pieces of chicken, served on top of a romaine salad with a creamy coconut milk-based dressing.
- Nonstick cooking spray
- 1 pound boneless, skinless chicken breasts (about 2 large or 3 medium pieces)
- 1 teaspoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 heads of romaine lettuce, washed, dried gently, and chopped
- 1 carrot, shredded
- 1 celery stalk, thinly sliced
- ¼ teaspoon garlic powder
- ½ cup prepared mayonnaise
- 3 tablespoons full-fat canned coconut milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried chives or 1 tablespoon chopped fresh chives
- ¼ teaspoon dried dill or ½ teaspoon chopped fresh dill
- 1 lime, juiced
- 1/4 cup cayenne pepper hot sauce (I used Frank’s Red Hot Cayenne Pepper Sauce)
- 1 tablespoon melted ghee, vegan butter or coconut oil (for dairy allergies, use coconut oil or vegan butter)
- 2 tablespoons chopped cilantro (optional, for topping)
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and spray it lightly with nonstick cooking spray.
- Then, place the chicken breasts on the baking sheet and drizzle with olive oil, salt, and pepper.
- Bake the chicken for 25-30 minutes, or until an instant read thermometer reads 165°F. Alternatively, you can cook the chicken breasts in an air-fryer at 400°F for 16 minutes, flipping the chicken once during the cooking process.
- 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.
- Pour the dressing over the salad and toss until the lettuce is coated with the dressing. Divide the salad between 4 plates.
- Then, when the chicken is done cooking, slice it into 1-inch 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.
- Divide the coated chicken between the salad servings and serve while the chicken is still warm or chilled.
- Category: Salad
- Method: Oven
- Cuisine: Healthy
Keywords: whole30 chicken salad, paleo chicken salad, dairy-free buffalo chicken