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Buffalo Chicken Salad is so simple and absolutely bursting with flavor! It's perfect for packed lunches or quick dinners on any weeknight! Paleo, gluten-free, and whole30 friendly. | StupidEasyPaleo.com

Buffalo Chicken Salad (Paleo, Gluten-Free)

Buffalo Chicken Salad is so simple and absolutely bursting with flavor! It's perfect for packed lunches or quick dinners on any weeknight! Paleo, gluten-free, and whole30 friendly.

Course Salad
Cuisine Chicken, Gluten-Free, Paleo, Whole30
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 386 kcal

Ingredients

For the Buffalo Chicken:

  • 1 lb chicken breasts boneless, skinless*
  • Sea salt and black pepper
  • 1/4 cup hot sauce (I used Frank’s Red Hot)
  • 1 tbsp ghee melted
  • 1 tsp apple cider vinegar
  • Pinch cayenne pepper

For the Salad:

  • 4 cups iceberg lettuce chopped or small bag mixed greens
  • 1/2 pint 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.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Buffalo Chicken Salad (Paleo, Gluten-Free)
Amount Per Serving
Calories 386 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 164mg 55%
Sodium 1089mg 45%
Potassium 1511mg 43%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 7g
Protein 51g 102%
Vitamin A 34.2%
Vitamin C 76.5%
Calcium 7.8%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.