Buffalo Chicken Salad (Paleo, AIP, Keto, Whole30)

blue cheese

🥗Healthier: feta cheese

💰Cheaper: ranch dressing

Feta provides a tangy flavor while ranch is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly option.

Marinate chicken thighs with 0.5 teaspoon sea salt, 0.5 teaspoon red chili (optional), 1 teaspoon garlic powder, and 1 tablespoon tapioca starch. Mix well and set aside for 5-10 minutes.

In a saucepan, combine 0.25 cup diced carrots, 0.25 cup water, 0.25 teaspoon salt, 0.5 teaspoon garlic powder, and 0.5 teaspoon ground ginger. Bring to a boil, cover, and cook on low heat for 5 minutes.

Deep fry the marinated chicken in avocado oil in batches for about 2-3 minutes until the exterior is crisp and the inside is tender. Drain on paper towels.

Let the carrot mixture cool for 5-10 minutes, then transfer to a blender. Add 1 tablespoon apple cider vinegar and blend. If needed, add more water to achieve desired consistency.

Add 0.25 teaspoon kashmiri chili powder to the blended carrot mixture for color and blend again.

For the cheese sauce, blend 2 tablespoons coconut cream with 1 tablespoon warm water, 1 teaspoon coconut oil, 1 teaspoon apple cider vinegar, 0.25 teaspoon sea salt, 0.25 teaspoon garlic powder, 0.25 teaspoon Italian seasoning, and 0.25 teaspoon nutritional yeast until smooth.

Assemble the salad by combining shredded carrots, celery, and romaine lettuce in a bowl. Add half the fried chicken and pour buffalo sauce over it. Mix well.

Drizzle cheese sauce over the salad and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens