Whole30 Buffalo Chicken Salad
Spice up your mealtime with this zesty and wholesome Whole30 Buffalo Chicken Salad! Perfect for anyone following a Whole30 diet or simply craving a deliciously healthy option, this salad features tender baked chicken breast infused with mouthwatering garlic and onion flavors, then coated in a creamy, fiery buffalo sauce made with Frank’s Red Hot Sauce and ghee. Nestled on a vibrant medley of crisp romaine, crunchy celery, sweet carrots, juicy cherry tomatoes, and fresh green onions, this salad is topped with a drizzle of Whole30-compliant ranch dressing for the ultimate flavor-packed bite. Ready in just 35 minutes, this protein-rich, gluten-free, and dairy-free recipe is ideal for busy weeknights, lunch meal preps, or a guilt-free indulgence that doesn’t compromise on taste. Get ready to enjoy a satisfying, crowd-pleasing salad that proves healthy eating can be anything but boring!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frank's red hot sauce
- 2 tablespoons ghee
- 4 cups romaine lettuce
- 2 carrots
- 2 celery stalks
- 1 cup cherry tomatoes
- 2 green onions
- 0.5 cup ranch dressing (Whole30 compliant)
Instructions
Preheat oven to 375°F (190°C).
Place chicken breasts in a baking dish and drizzle with olive oil. Sprinkle garlic powder, onion powder, salt, and black pepper evenly over the chicken.
Bake in the preheated oven for about 20 minutes or until the chicken is cooked through and no longer pink in the center. Internal temperature should reach 165°F (75°C).
While the chicken is baking, prepare the buffalo sauce by melting ghee in a saucepan over low heat. Once melted, stir in the Frank's Red Hot Sauce until well combined. Remove from heat.
In a large mixing bowl, prepare the salad base by chopping romaine lettuce. Peel and thinly slice the carrots. Chop celery stalks and halve cherry tomatoes. Thinly slice the green onions. Toss all vegetables together.
Once the chicken is done, remove from oven, allow to cool slightly, then shred or chop into bite-sized pieces.
Toss the warm chicken pieces with the prepared buffalo sauce until evenly coated.
Assemble the salad by placing a generous amount of the vegetable mix on each plate. Top with buffalo chicken.
Drizzle with Whole30 compliant ranch dressing and garnish with extra green onions if desired.
Serve immediately and enjoy your Whole30 Buffalo Chicken Salad!
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 8426 mg | 366% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 14.8 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2818 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
