Buffalo Chicken Salad | Gluten-Free, Dairy-Free

Take the flavors of your favorite Buffalo sauce and turn it into a healthified salad. Make this simple dressing for a gluten-free, dairy-free Buffalo sauce.

buffalo chicken salad gluten-free and dairy-free

Buffalo Chicken Salad

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.  Plus there probably aren’t many gluten-free options.  

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.

buffalo chicken salad

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.

To make homemade gluten-free Buffalo sauce you will need:

I have found that if you heat the ghee first, then add the hot sauce and whisk it will emulsify better.  

But if you heat the hot sauce and the butter together, it doesn’t really mix well.  

So I usually heat the ghee in a Pyrex measuring cup in the microwave for a 1-2 minutes so that it is melted.  Then add the hot sauce and other ingredients.

The turn that sauce into a gluten-free, casein-free Buffalo sauce salad dressing with a little EVOO and mayonnaise.  

Then dress the salad full of nutritional goodies like watercress, yellow tomatoes, celery and avocados.  Yum!

Buffalo Chicken Salad | Gluten-Free, Dairy-Free

Turn your favorite Buffalo sauce into a healthified salad!

Course Salad
Cuisine American
Keyword buffalo chicken salad
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Author Deana Larkin Evans

Ingredients

Buffalo Sauce Salad Dressing

  • 2 tbsp ghee
  • 4 tbsp GF hot sauce
  • 1/8 tsp cayenne pepper
  • 1/8 tsp garlic powder
  • 1/4 tsp GF Worcestershire sauce
  • salt
  • 1 tbsp GF vegan mayonnaise
  • 2 tbsp EVOO

The Salad

  • 1 large bone-in chicken
  • 1/2 head iceberg lettuce, roughly chopped
  • 2 large organic carrots, peeled and sliced
  • 2 organic celery stalks, sliced
  • 10 yellow cherry tomatoes, halved
  • 1/2 cup watercress
  • 1 avocado, flesh cubed
  • 3 green onions, finely sliced
  • 3/4 cup chopped green cabbage

Instructions

  1. Preheat the oven to 350 degrees F.

  2. 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.

  3. Heat the ghee in the microwave until melted (about 1 minute).  Then whisk in all the ingredients for the Buffalo Sauce except the mayonnaise and EVOO.  Let sit a bit in the fridge before adding the mayonnaise and EVOO to make the salad dressing.

  4. Meanwhile, wash and prep the veggies and divide between two large bowls. Drizzle with the Buffalo sauce dressing reserving a few tablespoons. Toss the bite size chicken pieces in the remaining sauce then add to the salad. Sprinkle with a little salt and pepper. Enjoy!

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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1 Response

  1. February 22, 2015

    […] Thursday – Buffalo Chicken Salad […]

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