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A plate of buffalo chicken salad

Whole30 Buffalo Chicken Salad

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5 from 1 review

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.

  • Total Time: 45 minutes
  • Yield: 5 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1 pound boneless, skinless chicken breasts (about 2 large or 3 medium pieces)
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 heads of romaine lettuce, washed, dried gently, and chopped
  • 1 carrot, shredded
  • 1 celery stalk, thinly sliced
  • 1/4 teaspoon garlic powder
  • 1/2 cup prepared mayonnaise
  • 3 tablespoons full-fat canned coconut milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried chives or 1 tablespoon chopped fresh chives
  • 1/4 teaspoon dried dill or 1/2 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)

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and spray it lightly with nonstick cooking spray.
  2. Then, place the chicken breasts on the baking sheet and drizzle with olive oil, salt, and pepper.
  3. 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.
  4.  In a large bowl, combine the chopped romaine, shredded carrot, and sliced celery. Set the bowl aside while you make the dressing.
  5. In a medium bowl, combine the mayonnaise, coconut milk, garlic powder, onion powder, chives, dill, and lime juice. Stir to combine.
  6. Pour the dressing over the salad and toss until the lettuce is coated with the dressing. Divide the salad between 4 plates.
  7. 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.
  8. Divide the coated chicken between the salad servings and serve while the chicken is still warm or chilled.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 380
  • Sugar: 5.6 g
  • Sodium: 450.4 mg
  • Fat: 26 g
  • Saturated Fat: 6.9 g
  • Carbohydrates: 13.9 g
  • Fiber: 6.3 g
  • Protein: 24.5 g
  • Cholesterol: 80.4 mg

Find it online: https://www.cleaneatingkitchen.com/whole30-buffalo-chicken-salad/