Buffalo Chicken Salad #glutenfree #caseinfree
We love a good salad loaded with veggies and often a lean protein so I’m always looking for new homemade dressings or vinaigrettes to try out. Lately, we’ve been turning some of our favorites sauces, like teriyaki or Buffalo sauce, into salad dressings.
Who doesn’t love Buffalo wings? I know I do! But they are filled with so much fat and just not that good for us and probably aren’t gluten free. So we do what we do and turn the flavors of something we love into a “healthified” version filled with lots of veggies and a little protein. I was super pleased with this how this Buffalo chicken salad turned out with a gluten-free, casein-free Buffalo sauce salad dressing and lots of nutritional goodies. I mean, who wouldn’t eat watercress drizzled in Buffalo Sauce. Yum!
Serving Size: 2
- 1 large bone-in split chicken breast
- 1/2 head iceberg lettuce, roughly chopped
- 2 large organic carrots, peeled and sliced
- 2 organic celery stalks, sliced
- 10 yellow cherry tomatoes
- 1/2 cup watercress
- 1 avocado, flesh cubed
- 3 green onions, finely sliced
- 3/4 cup chopped green cabbage
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- Buffalo Sauce Salad Dressing:
- 4 tbsp GF hot sauce
- 4 tbsp ghee
- 1 pinch GF unsweetened coconut flakes
- 3/4 tbsp GF white vinegar
- 1/8 tsp cayenne pepper
- Dash garlic powder
- 1/4 teaspoon GF Worcestershire sauce
- Pinch of Himalayan pink salt
- 1 tbsp GFCF mayonnaise
- 2 tbsp extra-virgin olive oil
- Preheat the oven to 350 degrees F.
- Place the chicken breast in an oven-safe baking dish and drizzle with olive oil. Sprinkle with salt and pepper. Place in the oven and bake for 1 hour. When cooked through, remove from the oven and let cool. Cut the breast meat off the bone into bite sized pieces.
- In a 1-quart saucepan, mix together all the ingredients for the Buffalo Sauce except the mayonnaise and EVOO. Over low heat bring to a simmer, whisking often until emulsified (the coconut flakes help with this). Remove from heat and whisk in the mayonnaise and EVOO to make the salad dressing.
- Meanwhile, wash and prep the veggies and divide between two large bowls. Drizzle with the Buffalo sauce dressing reserving a few tablespoons in the saucepan. Toss the bite size chicken pieces in the remaining sauce then add to the salad. Sprinkle with a little salt and pepper. Enjoy!
I used Frank’s RedHot sauce, Heinz Pickle Perfect white vinegar (derived from corn), McCormick's spices, Lea & Perrins Worcestershire sauce, Hellman's light mayonnaise and Trader Joe's EVOO.