• Buffalo Chicken Salad Recipe

    Buffalo Chicken Salad is so simple and absolutely bursting with flavor!

    Buffalo Chicken Salad Recipe | StupidEasyPaleo.com

    My husband Z looked at me the other day and said, “You know that salad you made in a jar the other day? Can you make that again?”

    That, my friends, is how you know you have a winner.

    Now, surely you don’t have to store this Buffalo Chicken Salad in a Mason jar. You can definitely serve it in a big bowl skip the jar altogether. Do what makes the most sense for you!

    I paired this with a homemade dairy-free ranch dressing that uses mayo as the base. Scroll down to see that recipe.

    Buffalo Chicken Salad Recipe | StupidEasyPaleo.com

    To make the buffalo sauce, I used Frank’s Red Hot as the base. It’s just cayenne peppers, white vinegar, water, salt, and garlic powder. On its own, it’s a bit salty, so check the seasoning before you salt and pepper the final dish.

    Buffalo chicken aficionados will quickly notice that I stripped down the buffalo sauce ingredient list. Don’t worry: This Buffalo Chicken Salad has plenty of flavor!

    Buffalo Chicken Salad Recipe

    Preparation 20 mins 2017-03-31T00:20:00+00:00
    Cook Time 20 mins 2017-03-31T00:20:00+00:00
    Serves 2 to 3     adjust servings

    Ingredients

    • For the Buffalo Chicken
    • 1 lb (454 g) boneless, skinless chicken breasts*
    • Sea salt and black pepper
    • 1/4 cup (59 mL) prepared hot sauce (I used Frank’s Red Hot)
    • 1 tbsp (15 mL) melted ghee
    • 1 tsp (5 mL) apple cider vinegar
    • Pinch cayenne pepper
    • For the Salad
    • 1/2 small head iceberg lettuce, chopped or small bag mixed greens
    • 1/2 pint (2 very large handfuls) cherry tomatoes, quartered
    • 1/2 cucumber (or 2 Persian cucumbers), quartered
    • 4 green onions, white and light green parts, thinly sliced
    • Optional toppings: sliced celery, sliced avocado, crispy bacon, etc.
    • Dairy-Free Ranch Dressing (see the recipe below), optional

    Instructions

    1. You can cook the chicken however you’d like. It would be great pan-fried or grilled, but here’s a method for poaching that results in moist, shreddable chicken: Lay the chicken breasts flat in a large, high-sided skillet. Add generous pinches of salt and pepper. Add water until it just covers the chicken. Cover the skillet, and bring the water to a boil. Then reduce the heat to a simmer. Poach the chicken for about 15 minutes or until completely cooked through, then move to a plate to cool. Once the chicken is cool enough to handle, shred or dice it.
    2. While the chicken is cooking, make the buffalo sauce. In a small bowl, combine the hot sauce, ghee, vinegar, and cayenne pepper. Mix until well combined.
    3. When the chicken is cooked, toss it with the buffalo sauce.
    4. If making the salad in a bowl, layer the lettuce, tomato, cucumber, and green onion as the base. Then arrange the chicken on top. Serve with your dressing of choice.
    5. If making the salad in Mason jars, layer the chicken on the bottom, followed by the lettuce, tomato, cucumber, and green onion in quart-sized Mason jars. Store the dressing separately until ready to use.

    by

    Buffalo Chicken Salad Recipe | StupidEasyPaleo.com

    Dairy-Free Ranch Dressing

    Preparation 5 mins 2017-03-31T00:05:00+00:00
    Cook Time 2017-03-31T00:00:00+00:00
    Serves Makes ⅓ cup     adjust servings

    Ingredients

    • 1/4 cup (59 mL) prepared mayo (homemade or a brand with clean ingredients)
    • 1-2 tbsp (15-30 mL) full-fat coconut milk
    • 1/2 tbsp (8 mL) lemon juice
    • 1 tsp dried parsley
    • 1 tsp dried chives
    • 1/2 tsp onion powder
    • 1/4 tsp garlic powder
    • 1/4 tsp black pepper
    • Sea salt, to taste

    Instructions

    1. In a medium bowl, combine the mayo, 1 tablespoon of the coconut milk, lemon juice, parsley, chive, onion powder, garlic powder, and pepper. Mix well until completely combined. Check the salt level and add sea salt to taste.
    2. If the dressing is too thick, add more coconut milk one teaspoon at a time until it’s to your desired consistency.
    3. Serve immediately or store covered in the refrigerator for up to 5 days.

    by

    Buffalo Chicken Salad Recipe
    Author: Steph Gaudreau
    Prep time:
    Cook time:
    Total time:
    Serves: 2 to 3
    Ingredients
    • [b]For the Buffalo Chicken[/b]
    • 1 lb (454 g) boneless, skinless chicken breasts*
    • Sea salt and black pepper
    • 1/4 cup (59 mL) prepared hot sauce (I used Frank’s Red Hot)
    • 1 tbsp (15 mL) melted ghee
    • 1 tsp (5 mL) apple cider vinegar
    • Pinch cayenne pepper
    • [b]For the Salad[/b]
    • 1/2 small head iceberg lettuce, chopped or small bag mixed greens
    • 1/2 pint (2 very large handfuls) cherry tomatoes, quartered
    • 1/2 cucumber (or 2 Persian cucumbers), quartered
    • 4 green onions, white and light green parts, thinly sliced
    • Optional toppings: sliced celery, sliced avocado, crispy bacon, etc.
    • Dairy-Free Ranch Dressing (see the recipe below), optional
    Instructions
    1. You can cook the chicken however you’d like. It would be great pan-fried or grilled, but here’s a method for poaching that results in moist, shreddable chicken: Lay the chicken breasts flat in a large, high-sided skillet. Add generous pinches of salt and pepper. Add water until it just covers the chicken. Cover the skillet, and bring the water to a boil. Then reduce the heat to a simmer. Poach the chicken for about 15 minutes or until completely cooked through, then move to a plate to cool. Once the chicken is cool enough to handle, shred or dice it.
    2. While the chicken is cooking, make the buffalo sauce. In a small bowl, combine the hot sauce, ghee, vinegar, and cayenne pepper. Mix until well combined.
    3. When the chicken is cooked, toss it with the buffalo sauce.
    4. If making the salad in a bowl, layer the lettuce, tomato, cucumber, and green onion as the base. Then arrange the chicken on top. Serve with your dressing of choice.
    5. If making the salad in Mason jars, layer the chicken on the bottom, followed by the lettuce, tomato, cucumber, and green onion in quart-sized Mason jars. Store the dressing separately until ready to use.
    Notes
    *To save time with this recipe, you can use 1 pre-cooked rotisserie chicken and shred the meat.[br][br]Equipment Needed:[br][url href=”http://amzn.to/1cd6Lre”]Knife[/url][br][url href=”http://amzn.to/17TDFez”]Cutting board[/url][br][url href=”https://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1478569611&sr=1-1&keywords=pan”]Pan[/url]Plate[br][url href=”http://amzn.to/1dIdadH”]Bowl[/url][br][url href=”http://amzn.to/1dZ5fWN”]Mason Jar[/url]

    You can use any greens as the base of this Buffalo Chicken Salad. We don’t eat iceberg lettuce a ton, but I like it in this dish because it’s crispy. If you’re not into it, use whatever salad greens you like. This would be great on butter lettuce or chopped up romaine.

    As for toppings, experiment! Instead of the green onions, some very thinly sliced red onion would be super tasty. Toss on a hard-cooked egg, crispy bacon, or even some extra veggies. It’s up to you!

    Dairy-Free Ranch Dressing
    Author: Steph Gaudreau
    Prep time:
    Total time:
    Serves: Makes 1/3 cup
    Ingredients
    • 1/4 cup (59 mL) prepared mayo ([url href=”http://stupideasypaleo.com/2015/05/30/cook-smarter-not-harder-practical-tips-for-busy-people/” target=”_blank”]homemade[/url] or a brand with clean ingredients)
    • 1-2 tbsp (15-30 mL) full-fat coconut milk
    • 1/2 tbsp (8 mL) lemon juice
    • 1 tsp dried parsley
    • 1 tsp dried chives
    • 1/2 tsp onion powder
    • 1/4 tsp garlic powder
    • 1/4 tsp black pepper
    • Sea salt, to taste
    Instructions
    1. In a medium bowl, combine the mayo, 1 tablespoon of the coconut milk, lemon juice, parsley, chive, onion powder, garlic powder, and pepper. Mix well until completely combined. Check the salt level and add sea salt to taste.
    2. If the dressing is too thick, add more coconut milk one teaspoon at a time until it’s to your desired consistency.
    3. Serve immediately or store covered in the refrigerator for up to 5 days.

    Feel free to use whatever dressing you like to complement this Buffalo Chicken Salad. Traditionally, buffalo chicken is served with blue cheese dressing, but that’s pretty hard to make dairy-free. Instead, I paired it with a dairy-free jazzed up version of ranch.

    Pin this Buffalo Chicken Salad Recipe for later:

    Buffalo Chicken Salad Recipe | StupidEasyPaleo.com

    Have a question about this Buffalo Chicken Salad? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    21 thoughts on “Buffalo Chicken Salad Recipe

    1. Hi Steph,
      I’ve never done salad in jar before and I’m pretty new at Paleo. My question is how long does the salad be stored for? Will it last a few days? I truly love the idea of it all and being a single guy I think this would help with my prep as well.
      Thank you
      Steven

    2. Pardon the newb question Steph, but how do you eat the salad out of the jar. Do you shake it up with the dressing and get everything coated and just go for it? Or do you end up dumping everything out into a bowl and eat it that way?

    3. I make a pot of chicken broth every week. We drink the broth at least once a day. Some days I turn it into chicken soup. Other days, we just eat the chicken (great to slice and put into a kid’s lunch box). But sometimes we get tired of plain chicken, and I add some seasoning (although the plain chicken is definitely way faster). I am always on the lookup for fairly simple recipes for adding some variety and seasoning to the chicken. Will be giving this a try.

    4. I have used other salad in a jar recipes and this one looks great. Can’t wait to try it. What I’ve done in the past for transport/storage was put the dressing in the bottom and load the heavier veg into the dressing then all the meat and add-ins like bacon or nuts, then the greens on top away from the dressing where they won’t get wilty. when you are ready to eat, shake it up and pour it out.

      1. You can certainly do that but I didn’t want the ranch dressing to mix with the buffalo sauce and turn orange 😉

    5. I made this today and it got a thumbs up from my 15 year old son, Richard. I botched the dressing by grabbing garlic salt so we didn’t eat the dressing. The salad tastes great without it. Thank you

    6. Making it for the third time today…my husband also asks for this delicious salad. Thanks so much for sharing another recipe that makes my life as a celiac much easier!

      1. Hi there…you could but one of the special ingredients of buffalo sauce is the buttery flavor from the ghee. Traditional recipes use butter. If you didn’t want to leave ghee, I would probably just use the hot sauce and skip the coconut oil. I don’t think you’d be happy with how the taste comes out with coconut.

    7. Very good for a quick and easy meal when you don’t have time to cook a huge dinner. The only thing I changed was I used 1/2 cup of Frank’s Buffalo Hot. I love mine spicy!

    8. First…. this sounds amazing. I need to make this!
      I’ve been talking about making salads in a jar for (like) ever……. It’s time!

      OH wow……. Lightbulb moment…
      this would be amazing for my retreat in September…….
      So easy to make ahead…. and pretty to photograph…
      Heading spinning….

      Second…. the photos are gorgeous…. I especially love the top one!!

      1. Hi Kim! There’s something about the Mason jar that’s just more fun 🙂 I was trying to work out a little bento scenario with a 1/2 pint jar for the dressing but I couldn’t get it to nest. There’s a company called Cuppow that makes cute BPA-free dressing cups that fit right inside the mouth of the jar.

        I can’t wait to see what you create…the sky is really the limit!

        Thank you for such kind words 🙂 I used a diffuser because I wanted to limit the reflection off the jars…I think it worked pretty well! <3

    9. Paleo is great and all but i think cutting out all carbs will make you be too lean and skinny. You need to be bulkier and food is the key to having some size. Cutting carbs makes you skinny, and be skinny doesn’t bode well with the ladies

      1. George, nobody said paleo is about cutting out all carbs, my friend. That’s a common misconception. I eat carbs and have good muscle mass.

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