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!
During the holidays every year, I tend to take on a lot of extra responsibilities around the house.
It's the time of year that I want to go through everything we own and donate, donate, donate.
It makes for an extra tired me and a super messy home (before we get all of that extra clutter out of here!) The last thing I want to do during the holidays is spend a ton of time in the kitchen.
I love entertaining- don't get me wrong, but everything is just a bit overwhelming right now. We've got friends and family over constantly, and Sophie is growing faster than a stubborn weed.
Let me tell you something though... this buffalo chicken salad recipe is going to be on repeat every week well into 2019. I'm obsessed.
Why is this buffalo chicken salad so great?
I mean, there are a multitude of reasons why, but I am really tooting my own horn here because Tim does not like buffalo sauce ever.
There are very few things that he outwardly says he does not like, and this is one of them. But he SCARFS this salad down... like a mad man.
- It's perfect for meal prep. I like to keep the dressing on the side and divide out portions for the week.
- It is gluten free and dairy free.
- Low carb, keto & Whole30 compliant, too!
- You can use grilled chicken (as stated in the recipe) or grab some Rotisserie chicken if that's what you fancy.
- Get creative with your greens... I love the combination of Romaine hearts with arugula.
- The homemade mayo base for the dressing is a game changer!
How to make Whole30 buffalo chicken salad
Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 2 hours or overnight in the refrigerator.
Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side. I like to brush more marinade each time I flip the thighs and add a little more at the end when they are done cooking as well.
They are all finished once the internal temperature has reached 165 degrees Fahrenheit. Remove from the grill and set on a plate or board.
In a very large bowl, add mixed greens, drizzle with olive oil and sprinkle with salt and pepper, to taste. Give everything a nice stir. Garnish with all of the salad toppings and set aside while you prepare the mayo.
After the mayo has been prepared, add it to a small bowl. You can alternatively use a store bought mayo. Mix in the buffalo sauce and taste for seasoning.
Serve immediately and either pour the dressing over the top (I like to do this a few tablespoons at a time until it reaches my desired consistency) or serve on the side. Enjoy.
How filling is this buffalo chicken salad?
Can we talk about the fact that this whole30 buffalo chicken salad can totally be eaten as a main course??
I usually will eat a salad for breakfast or have it as an appetizer/side dish to my main meal, but because of all the healthy fats that reside in this recipe, I can eat it by its lonesome and feel 100% satiated...
and freaking FULL and happy. It's so nutritious with all of the leafy greens, fatty avocado slices & protein-filled chicken thighs.
I think I turned my non-salad loving husband into a believer after he scarfed down a big bowl of this goodness. If I can do that, anything is truly possible.
Chances are you are going to have some leftover buffalo mayo after you dress your salad up. This is FABULOUS news because that stuff is crack.
I've been dipping my roasted potatoes into it, drizzling it on my morning eggs & eating it with raw carrot sticks. It's so darn good!
Recipes notes and substitutions
- You can make the buffalo mayo ahead of time (i.e. the night before) and this salad will take you little to no time to whip up.
- Instead of grilling chicken like I did, you can absolutely use leftover holiday chicken or turkey if you have some.
- Feel free to use arugula or another favorite mixed green in place of lettuce.
- Mix equal parts mayonnaise with buffalo sauce. Add a few tablespoons at a time to the salad until it is dressed the way you like.
- I like to use a medium buffalo sauce. This is my favorite one.
It'll toss up beautifully with the buffalo mayo, and this buffalo chicken salad will be a winner no matter what. I think I could swap out chicken for pieces of plastic, and it would still be delicious because of that buffalo mayo.
Gross, I know. But I'm being serious, you guys.
More Whole30 recipes you'll love:
Whole30 Buffalo Chicken Salad
Ingredients
Buffalo Chicken
- 2 pounds boneless, skinless chicken thighs
- â…“ cup buffalo sauce
- 2 tablespoons avocado oil or extra virgin olive oil
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 ½ teaspoons garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Salad
- 3 large Romaine hearts finely chopped
- 3 large handfuls arugula
- 2 tablespoons extra virgin olive oil to taste
- kosher salt to taste
- black pepper to taste
- 8 bacon slices cooked & cut into strips
- 1 cup English cucumber halved and sliced
- 2 avocados sliced
- 1 cup cherry tomatoes halved
- â…“ cup green onions thinly sliced
- ½ cup celery chopped
- ½ cup Homemade Paleo Mayonnaise to taste
- ½ cup buffalo sauce see notes
Instructions
- Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 2 hours or overnight in the refrigerator.
- Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side. I like to brush more marinade each time I flip the thighs and add a little more at the end when they are done cooking as well. They are all finished once the internal temperature has reached 165 degrees Fahrenheit. Remove from the grill and set on a plate or board.
- In a very large bowl, add mixed greens, drizzle with olive oil and sprinkle with salt and pepper, to taste. Give everything a nice stir. Garnish with all of the salad toppings and set aside while you prepare the mayo.
- After the mayo has been prepared, add it to a small bowl. You can alternatively use a store bought mayo. Mix in the buffalo sauce and taste for seasoning.
- Serve immediately and either pour the dressing over the top (I like to do this a few tablespoons at a time until it reaches my desired consistency) or serve on the side. Enjoy.
Notes
- You can make the buffalo mayo ahead of time (i.e. the night before) and this salad will take you little to no time to whip up.
- Instead of grilling chicken like I did, you can absolutely use leftover holiday chicken or turkey if you have some.
- Feel free to use arugula or another favorite mixed green in place of lettuce.
- Mix equal parts mayonnaise with buffalo sauce. Add a few tablespoons at a time to the salad until it is dressed the way you like.
- I like to use a medium buffalo sauce. This is my favorite one.
Leave a Reply