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Week of 6/19/23

Buffalo Chicken Salad
with tangy vinaigrette

Active: 35 Total: 35
Original GF Paleo Vegetarian
Buffalo Chicken Salad

This Cook Smarts take on a game day favorite first appeared in 2021. We've taken all the things we love about spicy Buffalo chicken wings and turned them into a hearty but fresh salad.
Smarts: Feel free to add as little or as much hot sauce as you'd like (you can even drizzle some on the salad at the end) - it's great either way.

Tags
Entree Salad
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
27

Ingredients

Metric
Servings:
4
Buffalo Chicken Salad:
  • Bragg's / coconut aminos - 1 Tbsp
  • Hot sauce - 1 Tbsp
  • Lemon juice - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Carrots - 8 oz , thinly sliced
  • Celery - 2 stalks , thinly sliced
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Arrowroot powder - 1 tsp
  • Lettuce, romaine - 8 oz , chopped
  • Cucumbers - 8 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup
Tangy Vinaigrette:
  • Vinegar, white wine - 1 Tbsp
  • Mayonnaise, homemade or store-bought, paleo-friendly - 1/4 cup
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp
  • Oil, olive - 1 Tbsp

Prep

  1. Make vinaigrette - Whisk together vinegar, mayonnaise, mustard, and lemon juice (portion for vinaigrette). Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)

  2. Make buffalo sauce - Whisk together aminos, hot sauce, lemon juice (portion for buffalo chicken), and garlic powder. (Can be done up to 5 days ahead)

  3. Carrots / Celery - Prep as directed and combine. If prepping ahead, cover with cool water and store in the refrigerator to help them retain their crunch. Drain well before using. (Can be done up to 5 days ahead)

  4. Chicken - Cube chicken. Tenderize with a fork. Toss with arrowroot powder and some salt and pepper. (Can be done 1 day ahead)

  5. Lettuce / Cucumbers - Prep as directed.

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Make

  1. Heat a skillet or wok with cooking oil over medium-high heat. Cook chicken on one side without moving until lightly browned on the bottom, 3 to 4 minutes. Flip chicken and pour buffalo sauce over top, stirring to combine. Continue cooking until chicken is cooked through and is completely coated in sauce, 3 to 4 minutes more. Taste chicken and add more hot sauce if you’d like.

  2. Assemble salads by forming a bed of lettuce with cucumbers, carrots, and celery. Top with warm chicken and pepitas. Finish with vinaigrette. Enjoy!

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