Whole30 Buffalo Chicken Salad
Buffalo chicken in the form of a salad?! Could your foodie life get any better? The answer is quite possibly NO.
Firmly convinced that there is nothing you couldn’t love about buffalo sauce. It’s tangy, a little spicy, and I don’t know who came up with it but I am so glad that they did. I mean could you imagine what life would be like without buffalo chicken wings? I don’t even want to think about it. Seriously, I don’t. This Buffalo Chicken Salad is pretty much what would happen if buffalo chicken wings and salad had the cutest baby ever. Ok, maybe that’s a little weird…but you get my point. Just stay with me, I promise I’m going somewhere.
There’s something special about a good chicken salad and I’ve got just two requirements that my chicken salads must meet to pass the test:
It has to be EASY. We have no time for complicated chicken salads over here.
It has to be FLAVORFUL. It’s 2019, we also don’t have time for bland chicken salad trying to pass as delicious chicken salad, ok?
Third potential requirement would be that it has to be made from real food ingredients, but this is a real-food food blog and y’all knew that so I’ll spare you the redundancy. Basically, I need my chicken salad to be quick, easy, and good and this recipe has quite honestly surpassed my expectations.
This buffalo chicken salad uses the perfect combination of tangy buffalo sauce, creamy mayo, and fresh herbs to give you a chicken salad that you can’t wait to eat. I used a Whole30 compliant buffalo sauce and mayo (linked below) to keep the recipe Whole30 compliant, but feel free to use your favorite brands if you don’t need it to be Whole30 compliant. Whatever you do, just use a real mayo. It’s 2019 and we also don’t have time for fake mayonnaise. Ok?
Seriously, if you’ve written off chicken salad as boring (I’m not sure why you do a crazy thing like that) than you need to get in your kitchen and try making this version ASAP, then report back with your thoughts on chicken salad. Because, this chicken salad is a game changer. I wonder how many times I can say chicken salad…
Alright, enough chit chat, let’s get into this recipe!
First, you’re going to start with cooked chicken. You have a couple of options here. You can use cooked chicken breast (I used four boneless skinless chicken breasts for this recipe) or you can use leftover roasted chicken, which is another favorite option of mine. Chicken salads are perfect for using leftover roasted chicken. I love roasting a whole chicken at the beginning of the week and using some of it to make chicken salad for easy lunches throughout the week. Trust me, you’ll fee like a rockstar if you maximize your time like that. Feel free to use whatever makes since for you. Either way you’ll need roughly two cups of chopped cooked chicken for this recipe.
Next, you just add the mayonnaise, buffalo sauce, fresh herbs, lemon juice, and seasonings to your chicken, give it a big stir, and you’re done! Wasn’t that easy? I meant business when it comes to that whole “easy” requirement. Keep your chicken salad in an air-tight container in the refrigerator for 3-4 days, if it even lasts that long.
Now, that you’ve made your delicious chicken salad here are some of my personal favorite ways to serve it:
As a salad over a huge bed of greens (like in the photos) with fresh veggies with Dairy-Free Jalapeño Ranch. SO GOOD.
As a little snack plate with cucumber, celery, carrots, and a little ranch for dipping.
As a sandwich on your favorite gluten-free bread with fresh greens and tomato.
As a lettuce wrap for a great Whole30 compliant option.
Right out of the bowl with a spoon. (Personal fave)
No matter how you end up serving it, I know you’ll love this easy five-minute recipe. So, go ahead and get in your kitchen and make it!
Whole30 Buffalo Chicken Salad
3 cups cooked and diced boneless skinless chicken breasts
1/2 cup Whole30 compliant mayonnaise (I used this kind)
1/2 cup Whole30 compliant buffalo sauce (this one is Whole30 compliant)
2 tbsp chopped fresh chives
1 tbsp chopped fresh dill
1/2 tsp salt (plus more to taste)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tablespoon fresh lemon juice
Combine all of the ingredients in a large mixing bowl and stir until well combined.
Serve immediately or store in an air-tight container in the refrigerator for 3-4 days.