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This delicious Buffalo Chicken Salad is loaded with crispy romaine hearts, spicy buffalo chicken, all your favorite veggies and tossed in a healthy and super tasty avocado ranch dressing. We like it as a hearty dinner salad but it's just as good as a part of a bigger BBQ meal.  | gluten-free + paleo + Whole30 adaptable | #theendlessmeal #chicken #salad #buffalochicken #ranch #whole30 #paleo #glutenfree #healthyrecipes

Grilled Buffalo Chicken Salad with Avocado Ranch


  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 4 as a dinner salad
  • Category: Salad
  • Cuisine: American

Description

This delicious Grilled Buffalo Chicken Salad is loaded with crispy romaine hearts, spicy buffalo chicken, all your favorite veggies and tossed in a healthy and super tasty avocado ranch dressing. We like it as a hearty dinner salad but it’s just as good as a side salad with a summer BBQ meal.

| gluten-free + dairy-free + paleo + Whole30 adaptable |


Ingredients

Avocado Ranch Dressing

  • 1 large avocado
  • 1/4 cup mayonnaise (Whole30 compliant, if needed)
  • 1 tablespoon parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh dill
  • 1 green onion sprig, green part only
  • A generous pinch of salt and pepper
  • 3/4 – 1 cup water (start with 3/4 cup)

Buffalo Chicken

  • 8 boneless, skinless chicken thighs
  • 1 teaspoon oil
  • 1/2 teaspoon salt
  • 1/4 cup butter (use ghee for Whole30 or avocado oil for dairy-free)
  • 1/4 cup Louisiana-style hot sauce
  • 1 teaspoon white vinegar
  • 3-4 drops of Worcestershire sauce (omit for Whole30)
  • A pinch of salt

The salad

  • 3 romaine hearts, chopped
  • 1 avocado, diced
  • 1 bell pepper, diced
  • A handful of radishes, sliced
  • 1-pint cherry tomatoes, cut in half
  • 1/4 cup diced red onion
  • 1/4 cup pumpkin seeds (pepitas)

Instructions

  1. Add all the avocado ranch dressing to a blender and blend until smooth. Add more water if you would like a thinner dressing. Set the dressing aside to let the flavors meld.
  2. Preheat your grill to medium-high. Toss the chicken thighs in the oil and 1/2 teaspoon of salt and grill for 7 minutes per side.
  3. To make the buffalo sauce, add the butter (or ghee or avocado oil), the hot sauce, white vinegar, Worcestershire sauce (if using), and salt to a small pan over medium-high heat. Once it comes to a boil, whisk and set it aside.
  4. Cut the grilled chicken into 1-inch chunks. Add them to the buffalo sauce and toss to coat.
  5. Place all the salad ingredients in a large bowl, add the buffalo chicken, and pour the avocado ranch dressing over the top. Toss and serve right away.

Notes

Swapping the mayonnaise in the avocado ranch for Greek-style yogurt is a nice way to make it extra tangy.

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