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.
Avocado Ranch Dressing
¼cupmayonnaise, Whole30 compliant, if needed
1spriggreen onion, green part only
A generous pinch of salt and pepper
¾ - 1cupwater, start with ¾ cup
8boneless skinless chicken thighs
¼cupbutter, use ghee for Whole30 or avocado oil for dairy-free
¼cupLouisiana-style hot sauce
3-4drops of Worcestershire sauce, omit for Whole30
A pinch of salt
3romaine hearts, chopped
1bell pepper, diced
A handful of radishes, sliced
1pintcherry tomatoes, cut in half
¼cupdiced red onion
¼cuppumpkin seeds, pepitas
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.
1 large avocado, ¼ cup mayonnaise, 1 tablespoon parsley, 1 tablespoon lemon juice, 1 teaspoon fresh dill, 1 sprig green onion, A generous pinch of salt and pepper, ¾ - 1 cup water
Preheat your grill to medium-high. Toss the chicken thighs in the oil and ½ teaspoon of salt and grill for 7 minutes per side.
8 boneless skinless chicken thighs, 1 teaspoon oil, ½ teaspoon salt
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.
¼ cup butter, ¼ cup Louisiana-style hot sauce, 1 teaspoon white vinegar, 3-4 drops of Worcestershire sauce, A pinch of salt
Cut the grilled chicken into 1-inch chunks. Add them to the buffalo sauce and toss to coat.
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.
3 romaine hearts, 1 avocado, 1 bell pepper, A handful of radishes, 1 pint cherry tomatoes, ¼ cup diced red onion, ¼ cup pumpkin seeds
Swapping the mayonnaise in the avocado ranch for Greek-style yogurt is a nice way to make it extra tangy.