Gluten-free fried chicken nuggets are tossed in Buffalo sauce and served with goat milk blue cheese dressing and crumbles in this delicious Buffalo chicken salad.
First, brine the chicken. Add the water and seasoned salt to a medium sized bowl. Add in the chicken pieces and place in the fridge for about two hours.
When ready to fry the chicken, place the GF flour in a small bowl. Cut the chicken into smaller pieces and dip into the flour. Heat coconut oil and olive oil in a skillet and fry the chicken pieces - about 5 minutes. Place on a paper towel covered plate and let cool.
To make the blue cheese dressing, add the yogurt, blue cheese, lemon juice, Worcestershire sauce and a pinch of salt to a small blender or mini-prep. Pulse a few times until well blended. Adjust salt to taste.
To make the Buffalo sauce, melt the ghee in the microwave in a small bowl. Whisk in the hot sauce, garlic powder and Worcestershire sauce. Toss the fried chicken nuggets in the Buffalo sauce.
Assemble the salad. Wash all your vegetables and cut into bite size pieces. Pour on the dressing. Add the Buffalo sauce chicken nuggets. Crumble some blue cheese on top. Enjoy!