Buffalo Chicken Salad
This hearty Buffalo Chicken Chopped Salad with Homemade Buffalo Ranch is the perfect combo of spicy, creamy, and crunchy—all made with real, whole ingredients you can feel good about! We’re using pasture-raised chicken seared to perfection in tallow, tossed in a clean homemade buffalo sauce, and layered with crisp romaine, crunchy veggies, creamy avocado, blue cheese, and roasted chickpeas.
2
Serving size
35
Chicken
30g Protein
Keto-Friendly
Ingredients
For the Chicken:
Fresh:
1 lb pasture-raised boneless, skinless chicken breasts
2 tablespoons homemade buffalo sauce (see below) (or use a clean brand like Primal Kitchen)
Staple:
2 tablespoons coconut aminos (or 1 tablespoon soy sauce + 1 tablespoon water)
Pinch of sea salt and freshly ground black pepper
1 tablespoon tallow (or avocado oil)
For the Salad:
Fresh:
8 cups chopped romaine lettuce
2 carrots, peeled and diced (~1 cup)
2 celery stalks, diced (~1 cup)
½ cup finely diced red onion
½ cup blue cheese crumbles
½ cup roasted chickpeas (optional; like Biena Sea Salt)
1 avocado, diced
For the Homemade Buffalo Sauce:
Staple:
¼ cup grass-fed butter
¼ cup Frank’s RedHot (or clean hot sauce of choice)
½ teaspoon garlic powder
For the Buffalo Ranch Dressing:
Fresh:
½ cup Good Culture cottage cheese
¼ cup milk or buttermilk
1 tablespoon fresh parsley, chopped
2 tablespoons homemade buffalo sauce (or more to taste) (or use a clean brand like Primal Kitchen)
Staple:
1 teaspoon dried dill
1 teaspoon garlic powder
Pinch of sea salt and black pepper
Free-range organic meat and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print RecipeMake the Buffalo Sauce (5 minutes)
1. In a small saucepan, melt the butter over low heat. Whisk in the hot sauce and garlic powder until smooth. Remove from heat and set aside.
Marinate & Cook the Chicken (15–20 minutes)
2. In a bowl, mix 2 tablespoons of the buffalo sauce with coconut aminos, sea salt, and black pepper.
3. Add chicken, toss to coat, and marinate while you prep the other ingredients.
4. Heat tallow in a large skillet over medium heat. Sear chicken for 5–7 minutes per side, until golden and cooked through (internal temp 165°F).
5. Let rest 5 minutes before dicing.
Make the Buffalo Ranch Dressing (5 minutes)
6. Blend cottage cheese, milk, parsley, dill, garlic powder, sea salt, black pepper, and buffalo sauce until smooth and creamy. Taste and adjust seasoning if needed.
Assemble the Salad (5 minutes)
7. In a large salad bowl, combine chopped romaine, carrots, celery, and red onion.
8. Add diced chicken, blue cheese, chickpeas, and avocado.
9. Drizzle with buffalo ranch and toss well.
10. Optional: Add an extra drizzle of buffalo sauce before serving.
Total Macros:
Calories: 395
Protein: 33g
Carbohydrates: 13g
Fat: 23g
Nutrition Facts:
🥬 Romaine Lettuce
Romaine isn’t just crunchy filler—it’s a great source of vitamin A and folate. Plus, it’s over 90% water, so it helps keep you hydrated while you crunch.
🐓 Pasture-Raised Chicken
Packed with lean protein to support muscle repair and keep you full longer. Bonus: pasture-raised chicken tends to have higher levels of omega-3s and vitamin D than conventionally raised.
🧀 Cottage Cheese Ranch
Blending cottage cheese into your dressing gives it a creamy texture and a protein boost—one of the easiest ways to sneak in extra grams without noticing.
🥕 Carrots & Celery
These classic buffalo sides aren’t just for dipping. Carrots are loaded with beta-carotene for healthy skin and eyes, while celery provides natural sodium and helps support digestion.
🥑 Avocado
Creamy, satisfying, and full of heart-healthy monounsaturated fats. Avocado also helps increase nutrient absorption from all those colorful veggies.
🌶️ Hot Sauce (Frank’s)
Capsaicin—the compound that gives hot sauce its kick—can help boost metabolism and reduce inflammation. A little spice can go a long way for your health!
🧆 Roasted Chickpeas
These crunchy toppers aren’t just delicious—they’re a good source of plant-based protein and fiber, helping to support digestion and keep you feeling full.
© 2024 New Leaf Table