Raise your hand if you think every salad should be topped with chicken nuggets. You guys this is the most non-Whole30/healthy tasting salad but it’s SO HEALTHY and seriously feels like a serious indulgence meal! Plus I whipped it together in maybe 10-15 minutes? Get yo ass in the kitchen and make this Crispy Buffalo Chicken Salad ASAP!!!
CRISPY BUFFALO CHICKEN SALAD
- 1/2 lb organic chicken breast
- 1/3 cup almond flour
- 2 tbsp tapioca flour (arrowroot flour works too)
- avocado oil
- buffalo sauce (watch out for added sugar! I use @thenewprimal).
- chopped romaine
- cherry tomatoes
- shredded carrots
- fresh dill
- ranch (@primalkitchenfoods has a great one that is Whole30 friendly)
Heat a skillet over medium heat and cut organic chicken breast into “nuggets”. Coat in egg wash then a mixture of almond flour and tapioca flour.
Add avocado oil to your hot pan then add the chicken. Cook for 2-4 minutes each side (depends on the size and thickness of the chicken).
Add to a medium sized bowl and toss with buffalo sauce.
Add to your salad: chopped romaine, cucumber, cherry tomatoes, shredded carrots and fresh dill. Drizzle with ranch.