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.