Whole30 Buffalo Chicken Salad
This paleo and whole30 buffalo chicken salad is packed with so much flavor and is so quick and easy to throw together. A perfect combination of protein, healthy fats & greens to keep you satiated all day long. What a wonderful whole30 lunch option, too!
Servings Prep Time
8 30minutes
Cook Time
Servings Prep Time
8 30minutes
Cook Time
Shredded Chicken
  • 4cups mixed greens
  • 2tablespoons avocado oilto taste
  • 8 bacon slicescooked & cut into strips
  • 1 red onionsliced
  • 1cup English cucumbersliced
  • 2 avocadossliced
  • 1cup cherry tomatoeshalved
  • 1/2cup celerychopped
  • 1 limecut into wedges
  • sea salt and pepperto taste
  • 1cup Homemade Paleo Mayonnaiseto taste
  • 1/2cup hot saucesee notes
  1. Turn on the Instant Pot on manual. Add chicken thighs, water, salt, pepper and oregano. ⁣SET the pressure to HIGH and the timer for 12 minutes.⁣
  2. After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, move the “sealing” nob to “venting” and let it release completely. Remove the chicken from the Instant Pot and shred using two forks on a cutting board.⁣ Set aside to cool.
  3. In a very large bowl, add mixed greens. Drizzle with avocado oil, to taste and give it a nice stir. Garnish with all of the salad toppings and set aside while you prepare the mayo.
  4. After the mayo has been prepared, add it to a small bowl. You can alternatively use a store bought mayo… Primal Kitchen has a compliant one. Mix in the hot sauce and taste for seasoning.
  5. Slowly combine the shredded chicken with the buffalo mayo. Add a little at a time until it has reached your desired consistency / taste preference. I used about 1/2 cup or so.
  6. Serve immediately and season with salt & pepper if necessary. Enjoy!
Recipe Notes

The buffalo mayo dressing concoction will most likely be MORE than enough for this salad. I recommend adding a little bit at a time to the shredded chicken and tasting… until it reaches your desired taste preference.