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Crispy Buffalo Chicken Salad with Cilantro Ranch {Paleo, Whole30, Keto}

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
A flavorful and crispy buffalo chicken salad topped with fresh avocado and a creamy cilantro ranch dressing, perfect for a healthy and satisfying meal.

Ingredients

Salad Greens

  • 3 cups chopped romaine (or salad greens)
  • 3 stalks celery (chopped)
  • 1/2 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 large avocado (sliced)
  • to taste thinly sliced red onion (optional)
  • 1 lb chicken tenderloins
  • 1 large egg (whisked)
  • 3/4 cup blanched almond flour
  • 1/4 cup tapioca flour (or arrowroot)
  • 1 1/4 tsp fine grain sea salt
  • 1/8 tsp black pepper
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup coconut oil or avocado oil (for frying)
  • 1/3 cup Franks original hot sauce
  • 1/4 cup ghee (melted)

Additional cilantro (for garnish)

  • 1/2 cup homemade mayo or purchased paleo mayo
  • 3 Tbsp coconut milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 Tbsp cilantro (minced)
  • 1 tsp dried chives
  • 1/4 tsp dried dill
  • 1 tsp fresh lime juice
  • to taste salt (or to taste)

Instructions 

  • Whisk dressing ingredients until smooth, then refrigerate.
  • Arrange salad ingredients in a bowl; slice avocado just before serving.
  • Whisk egg; combine almond flour, tapioca, salt, pepper, onion powder, garlic powder. Dip chicken in egg, coat with dry mixture, then fry in hot oil until golden and cooked through.
  • Mix hot sauce with melted ghee, coat cooked chicken pieces, then cut into desired size.
  • Assemble salad with chicken, avocado, drizzle with ranch, and serve immediately.

Notes

For extra crunch, bake the chicken instead of frying.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Buffalo, Chicken, Salad