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Crispy Buffalo Chicken Salad {Paleo, Whole30, Keto} |

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  • Author: James Carter
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Whip up this flavorful Crispy Buffalo Chicken Salad for a healthy, satisfying meal that’s compliant with Paleo, Whole30, and Keto diets. Featuring crispy coated chicken, a tangy homemade dressing, and fresh veggies, it’s easy to make and perfect for lunch or dinner.

Ingredients

Scale
  • ## For the Crispy Chicken:
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/2 cup almond flour
  • 1/4 cup tapioca starch (or arrowroot starch)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, whisked
  • 2 tablespoons olive oil, avocado oil, or ghee for cooking
  • ## For the Buffalo Sauce Dressing:
  • 1/2 cup compliant mayonnaise (Paleo, Whole30, Keto-friendly)
  • 1/4 cup sugar-free hot sauce (like Frank’s RedHot Original or your favorite compliant brand)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard (ensure it’s compliant, no added sugar)
  • 1/4 teaspoon garlic powder
  • Pinch of sea salt and black pepper to taste
  • ## For Assembling the Salad:
  • 5–6 cups mixed greens (romaine, spinach, arugula, or a blend)
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion (optional)
  • 1/4 cup chopped green onions (for garnish)
  • Optional toppings: diced avocado, cucumber slices, cherry tomatoes

Instructions

  1. 1. **Prepare the Chicken:** Pat the cubed chicken dry with paper towels. In a medium bowl, whisk together the almond flour, tapioca starch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. In a separate shallow bowl, whisk the eggs. Dredge each chicken cube first in the whisked eggs, then coat thoroughly in the almond flour mixture. Place the coated chicken on a plate.
  2. 2. **Cook the Chicken:** Heat olive oil (or chosen fat) in a large skillet over medium-high heat. Add coated chicken cubes in a single layer, without overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through (165°F/74°C). Remove from skillet and place on paper towel-lined plate.
  3. 3. **Make the Buffalo Dressing:** In a small bowl, combine compliant mayonnaise, hot sauce, apple cider vinegar, Dijon mustard, garlic powder, sea salt, and black pepper. Whisk until smooth. Taste and adjust seasonings.
  4. 4. **Assemble the Salad:** In a large bowl, combine mixed greens, chopped celery, and red onion (if using). Add the cooked chicken. Drizzle with about half of the buffalo dressing and toss gently to coat. Add more dressing as desired. Garnish with green onions and optional toppings.

Notes

Store cooked chicken, dressing, and greens separately in airtight containers in the refrigerator for best texture. Cooked chicken lasts 3-4 days. Reheat chicken in a 350°F oven for 5-8 minutes to regain crispiness.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Pan-Seared
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450-550
  • Sugar: 2-4g
  • Sodium: 400-600mg
  • Fat: 25-35g
  • Carbohydrates: 10-15g
  • Fiber: 3-5g
  • Protein: 30-35g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/crispy-buffalo-chicken-salad-paleo-whole30-keto-healthy-flavorful/