Print

CRISPY BUFFALO CHICKEN SALAD

Servings 1

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

  1. 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.

  2. 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).

  3. Add to a medium sized bowl and toss with buffalo sauce.

  4. Add to your salad: chopped romaine, cucumber, cherry tomatoes, shredded carrots and fresh dill. Drizzle with ranch.