This buffalo chicken salad is super addicting, easy to make, and filled with goodies! Crispy pan fried chicken tenders are tossed in 2 ingredient buffalo sauce and mixed with greens, carrots, celery, avocado and topped with Whole30 compliant cilantro ranch dressing. Easy to prep ahead of time and great for weeknight dinners. Whole 30 Breakfast | Whole 30 Snacks | Whole 30 | Whole 30 Recipes | Whole 30 Recipes Crockpot | Whole 30 Dinner
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 3 cups chopped romaine or salad greens 3 Celery stalks chopped 1/2 cup shredded cabbage 1 cup Shredded carrots 1 large Avocado sliced And so on.
Instructions:
Step 1. Whisk all the dressing ingredients together in a bowl until nice and smooth, then cover and refrigerate until ready to serve.
Step two, In a large serving bowl, arrange the salad ingredients, except for the avocado, which should be sliced right before serving to avoid browning. Cover and refrigerate while you prepare the chicken.
Next step is, Whisk the egg in a small shallow bowl and in another shallow bowl, add the almond flour, tapioca, salt, pepper, onion powder and garlic powder.
