Buffalo Chicken Salad (Paleo, AIP, Keto, Whole30)
Prep time
Cook time
Total time
A droolicious salad with fried chicken bites doused in a hot buffalo sauce and cheese sauce topped on a bed of lettuce, shredded carrots and celery!
Recipe type: Salad
Serves: 2
For the Chicken:
  • ½ lb of Chicken thighs or breasts, cut into bite size pieces
  • 1 tbsp of tapioca starch
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp Kashmiri red chilli powder or cayenne powder (OMIT for AIP and for nightshade free)
  • Avocado Oil for deep frying
For the Buffalo Sauce:
  • ¼ cup diced carrots (about ¼ th of a large carrot)
  • ¼ cup water
  • ¼ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp ginger powder
  • ¼ tsp red chilli powder or cayenne powder (OMIT for AIP and for nightshade free)
  • 2 tbsps Apple cider vinegar
  • 2-4 tbsps more water
For the Cheese sauce:
  • 2 tbsps coconut cream (you can use the top thick layer separated from a coconut milk can)
  • 1 tbsp slightly warm water
  • 1 tsp coconut oil or palm shortening
  • 1 tsp apple cider vinegar
  • ¼ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp Italian seasoning
  • ¼ tsp nutritional yeast
For the salad:
  • 2 cups chopped celery
  • 1 cup shredded carrots
  • 2 cups shredded romaine lettuce
For the Chicken:
  1. In a mixing bowl, add the chicken pieces. Dab dry using paper towels. Then add the tapioca starch, the garlic powder, salt and the chilli powder (if adding). Using a spoon or your hands mix well to coat the chicken. Keep aside for 5-10 mins.
  2. Meanwhile heat a deep pan with avocado oil for deep frying. When hot, add the coated chicken pieces and deep fry on medium heat in batches until crisp from outside (about 2-3 mins). Transfer to a plate lined wit paper towels to catch the excess oil. Keep aside.
For the Buffalo sauce:
  1. In a small sauce pan, add all the ingredients for the sauce except the apple cider vinegar and the extra water and heat until the water comes to a boil. Then turn heat to low and cover and cook for 5 minutes or so until the carrots turn soft. Turn heat off and let cool off for 5 minutes. Then transfer the mixture to a small food processor and blend until smooth and until there are no chunks of carrots remaining. Now add the apple cider vinegar and the extra water 1 tbsp at a time and blend again until you get your desired sauce consistency.
For the Cheese sauce:
  1. Add all sauce ingredients to a small food processor and blend until creamy. Do not over blend as the emulsion can break upon over blending. Keep aside.
For the salad:
  1. Divide the lettuce, carrots and celery into two serving plates. Add the fried chicken into the two plates. Pour the buffalo sauce over the chicken pieces and toss well. Drizzle the 'cheese' sauce over the salad.
Recipe by Cook2Nourish at https://cook2nourish.com/2022/04/buffalo-chicken-salad-paleo-aip-keto-whole30.html