Crispy Buffalo Chicken Salad

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!!!

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Crispy Buffalo Chicken Salad

AUTHOR: broccyourbody

Crispy Buffalo Chicken Salad

SERVES: 1

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Ingredients

Buffalo Chicken

1/2 lb organic chicken breast
eggs
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).

Salad

chopped romaine
cherry tomatoes
shredded carrots
fresh dill
ranch (@primalkitchenfoods has a great one that is Whole30 friendly)

Instructions

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.

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