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

This buffalo chicken salad is super addicting, easy to make, and filled with goodies! Crispy pan fried chicken tenders are tossed in 2 ingredient buffalo sauce and mixed with greens, carrots, celery, avocado and topped with Whole30 compliant cilantro ranch dressing. Easy to prep ahead of time and great for weeknight dinners.

Ingredients
salad:
  • 1 cup Shredded carrots
  • 1 large Avocado sliced
  • 1/2 cup shredded cabbage
  • 3 Celery stalks chopped
  • 3 cups chopped romaine or salad greens
  • Thinly sliced red onion optional

chicken:
  • 1 and 1/4 tsp fine grain sea salt
  • 1 large egg whisked
  • 1 lb chicken tenderloins
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/3 cup Franks original hot sauce
  • 1/4 cup coconut oil or avocado oil for frying
  • 1/4 cup ghee melted
  • 1/4 cup tapioca flour or arrowroot
  • 1/8 tsp black pepper
  • 3/4 cup blanched almond flour
  • Additional cilantro for garnish

dressing:
  • 1 tsp dried chives
  • 1 tsp fresh lime juice
  • 1/2 cup homemade mayo or purchased paleo mayo
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried dill
  • 1/8-1/4 tsp salt or to taste
  • 2 Tbsp cilantro minced
  • 3 Tbsp coconut milk

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


Instructions
  1. Whisk all the dressing ingredients together in a bowl until nice and smooth, then cover and refrigerate until ready to serve.
  2. In a large serving bowl, arrange the salad ingredients, except for the avocado, which should be sliced right before serving to avoid browning. Cover and refrigerate while you prepare the chicken.
  3. Whisk the egg in a small shallow bowl and in another shallow bowl, add the almond flour, tapioca, salt, pepper, onion powder and garlic powder.
  4. Heat a large skillet over medium/med-hi heat (non-stick is preferreand add the oil for frying.
  5. Once sizzling hot, (breading with soften and fall off if oil isn’t hot enougdip a piece of chicken in the egg, shaking off excess, coat with dry mixture, and place in the skillet. Repeat with all chicken pieces.
  6. Cook on one side until golden brown, about 3 mins, adjusting the heat if necessary. Turn carefully using tongs so as not to lose the “breading”.
  7. Cook on the second side until golden brown on the outside and cooked through inside - about 6 mins total depending on thickness.
  8. Remove chicken to a paper towel lined plate and allow to cool a bit.
  9. In a bowl, whisk together the hot sauce and melted ghee. Dip each piece of chicken in the sauce to coat and place on a cutting board. If you don’t want to cut the chicken before serving the salad, you can place the chicken right over the salad.
  10. Cut chicken into pieces if desired, then arrange on the salad, drizzling any leftover sauce over the top. Arrange avocado around the chicken, and serve right away with the ranch dressing. Enjoy!

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