The lettuce kind of chicken salad, not the mayonnaise kind.
I honestly make this buffalo chicken salad a few times a week, every single week, and have been for years. I just love it so much and it is so easy! It is Whole30 and Paleo, made with clean ingredients and is just good!
There are several hacks I take when making this buffalo chicken salad, and two of the biggest ones are the Buffalo Sauce and the Ranch Dressing, both of which I get out of a bottle. I know, I know, I could make them from scratch, but I think they taste just as good and are way easier from a bottle. With that being said, if you don’t have access to Whole30 and Paleo compliant dressings and sauces, use what you like or you can make your own. Terri from No Crumbs Left and Mac from Healthy Little Peach, have great recipes for Ranch. As for Buffalo Sauce, if you decide to make your own, mix hot sauce with a few teaspoons of coconut oil to tame it some. However, I recommend Tessemae’s Creamy Ranch and The New Primal Medium Buffalo Sauce for this recipe and these are what I use religiously on this salad.
The other hack I do with this recipe is typically I use a rotisserie chicken and shred/cut it so that I have cooked chicken ready to go. Just make sure you read your labels, as some of the stores use sugar in the seasoning on the chicken, as this would not be Whole30 or Paleo friendly. Otherwise, use any cooked chicken you would like.
Throw in a few fresh vegetables and you have a quick, easy, and healthy salad. Enjoy!
- 5 cups of mixed greens and/or romaine lettuce
- ⅓ cup of shredded or chopped carrots
- ⅓ cup of cherry tomatoes
- ⅓ cup of diced cucumber
- ¼ cup of red onion
- 1 and ¼ cup of cooked chicken (diced or shredded)
- 4 TBSP of Buffalo Sauce
- Ranch Dressing, to taste/preference
- Optional: 1 TBSP of diced green onion
- In a small bowl, mix the chicken and Buffalo Sauce together until well combined. If you like warm chicken on your salads, put in the microwave for 30 seconds (optional). Set aside.
- In a large bowl, layer mixed greens/romaine on the bottom, and then top with tomatoes, carrots, cucumber, and red onion.
- Add the chicken to the salad and toss.
- Add your desired amount of ranch dressing and toss once more.
- Top with green onions for garnish (optional) and enjoy!
- This recipe yields two servings.
- I am not trying to tell you how much dressing you need on your salad (Don’t you put that on me, Ricky Bobby!). I think this is a very personal opinion and can vary differently depending on the person and type of salad and dressing. I typically use 1-2 TBSPs of dressing on this salad, but my husband uses closer to 3 TBSPs.
- Also, I find the veggie toppings are a personal opinion as well. Maybe you love tomatoes and want to add more. Maybe you don;t really like red onion so you want to decrease that amount. Either way, these are the measurements I personally like, but feel free to tweak to your personal preferences.
- This is a great entree salad, serving with my homemade sour cream and onion chips makes for a great lunch!
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