Whole30 Buffalo Chicken Salad

Spice up your meal prep with this vibrant and flavorful Whole30 Buffalo Chicken Salad! This healthy, dairy-free, and gluten-free recipe combines tender oven-baked chicken breast coated in a zesty homemade buffalo sauce with a crisp bed of romaine lettuce, crunchy celery, sweet carrots, and juicy cherry tomatoes. Topped with a drizzle of creamy Whole30-compliant ranch dressing, this salad is the perfect balance of heat and freshness. Ready in just 35 minutes, it’s an ideal option for a quick lunch, dinner, or even meal prep. Whether you're following the Whole30 program or simply craving a guilt-free twist on classic buffalo chicken, this salad will leave your taste buds tingling and your tummy satisfied. Perfect for anyone who loves bold flavors and wholesome ingredients!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

Once the chicken is done, remove from oven, allow to cool slightly, then shred or chop into bite-sized pieces.

Step 7

Toss the warm chicken pieces with the prepared buffalo sauce until evenly coated.

Step 8

Assemble the salad by placing a generous amount of the vegetable mix on each plate. Top with buffalo chicken.

Step 9

Drizzle with Whole30 compliant ranch dressing and garnish with extra green onions if desired.

Step 10

Serve immediately and enjoy your Whole30 Buffalo Chicken Salad!

Nutrition Facts

Serving size	(1314.8g)

Amount per serving	% Daily Value*
Calories	1794.7

Total Fat 124.6g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 5.2g
Cholesterol 509.5mg	0%
Sodium 8425.8mg	0%
Total Carbohydrate 38.5g	0%
Dietary Fiber 11.1g	0%
Total Sugars 14.8g
Protein 137.6g	0%

Vitamin D 0IU	0%
Calcium 292.5mg	0%
Iron 5.9mg	0%
Potassium 2818.2mg	0%

*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.

Source of Calories

Fat: 61.4%

Protein: 30.1%

Carbs: 8.4%