If you’re on a quest for a tangy, protein-packed dish that fits your Paleo lifestyle, buffalo chicken salad can be a game-changer. Its creamy, spicy flavor hits the spot without relying on refined sugars, grains, or dairy. Think tender chicken coated in zesty hot sauce, crisp veggies, and a sauce that tastes indulgent but aligns with Paleo guidelines.
The best part? You can whip up this salad in under 30 minutes, making it a practical choice for busy weeknights. Let’s dive in and get you ready to enjoy a plate of fiery goodness.
Ingredients
- 1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
- 2 tablespoons avocado oil (or olive oil)
- ¼ cup hot sauce (choose one with minimal additives to keep it Paleo-compliant)
- 2 cups chopped romaine lettuce
- 1 cup chopped carrots
- 1 cup diced celery
- 1 cup chopped cucumber
- ¼ cup sliced red onion (optional, for a little extra bite)
- 3 tablespoons Paleo-friendly mayonnaise (look for a brand made with avocado oil)
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- Salt and pepper to taste
Directions
- Warm the oil in a skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until they’re golden on the outside and cooked through (about 6–8 minutes).
- Pour hot sauce over the chicken, then stir to ensure every piece is coated. Let it simmer on low for a minute or two, so the flavors can meld together.
- Meanwhile, arrange your lettuce, carrots, celery, cucumber, and onion in a large salad bowl.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and garlic powder. If you prefer a thinner consistency, add a splash of water.
- Toss the cooked chicken with your mixed greens. Drizzle the dressing on top, then gently combine everything until perfectly coated.
Tip: For an extra boost of healthy fats, add a few slices of avocado on top. It complements the spicy kick beautifully.
Nutrition facts
Below is an approximate breakdown per serving (assuming you divide the recipe into two portions):
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~30 g |
| Carbohydrates | ~10 g |
| Fat | ~20 g |
Keep in mind that exact numbers may vary based on the specific brands of ingredients you choose.
Final thoughts
This buffalo chicken salad offers all the fiery flavor you crave plus the fresh crunch of veggies. You’ll appreciate how well it fits into a Paleo routine, thanks to wholesome ingredients and a simple yet satisfying dressing. Feel free to adjust the spice level, whether you prefer a milder taste or you’re ready to bring on more heat.
Give this recipe a try the next time you need a quick, nutritious dinner. Once you get comfortable with the base, you can experiment by adding favorite veggies or garnishes to create your perfect customized version.
Frequently asked questions (FAQs)
Is hot sauce Paleo-friendly?
Most hot sauces are naturally low in sugar and made from simple ingredients like chilies and vinegar, so they’re typically considered Paleo-friendly. Be sure to check the label for additives or sweeteners that might not align with your dietary goals.
Can I use a different protein?
Absolutely. If you don’t eat chicken, you can swap in shrimp or turkey, following the same cooking steps. Just keep an eye on cook times so you don’t end up with rubbery shrimp or dry turkey.
How should I store leftovers?
Refrigerate any leftovers in an airtight container for up to two days. Keep the dressing separate if possible so your lettuce stays crisp. Before eating, give everything a light toss and add more sauce or seasoning if needed.
Ingredients
1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
2 tablespoons avocado oil (or olive oil)
1/4 cup hot sauce (choose one with minimal additives to keep it Paleo-compliant)
2 cups chopped romaine lettuce
1 cup chopped carrots
1 cup diced celery
1 cup chopped cucumber
1/4 cup sliced red onion (optional, for a little extra bite)
3 tablespoons Paleo-friendly mayonnaise (look for a brand made with avocado oil)
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions
- Warm the oil in a skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until they’re golden on the outside and cooked through (about 6–8 minutes).
- Pour hot sauce over the chicken, then stir to ensure every piece is coated. Let it simmer on low for a minute or two, so the flavors can meld together.
- Meanwhile, arrange your lettuce, carrots, celery, cucumber, and onion in a large salad bowl.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and garlic powder. If you prefer a thinner consistency, add a splash of water.
- Toss the cooked chicken with your mixed greens. Drizzle the dressing on top, then gently combine everything until perfectly coated.
