ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
Listen, I know things have been "slaw" this and "salad" that in our recipe posts lately, but in the dog days of summer, I know I'm not alone when it comes to avoiding turning on the oven!
This Buffalo Chicken Salad is one of my favorite Whole30 leftover chicken recipes. I like to save a few chicken breasts to cook in my instant pot and keep on standby in my fridge, in case I'm in a hurry and need a protein. And you can do just that with this buffalo chicken salad that can be whipped up in no time!
And while I like to keep the heat out of the kitchen in the summer, this recipe will make you sweat - the added hot sauce packs a punch of flavor and spice! Now that's my kind of salad.
Growing up in the Midwest, the words "salad" and "slaw" usually were synonymous with "lots of mayo filled with questionable ingredients and very few ingredients with nutritional value". Thankfully, the Whole30 has taught me that you can have your creamy salad and side of slaw, and keep it clean, too!
*use organic ingredients whenever possible*
buffalo chicken salad
2.5 cups chopped & cooked chicken breasts
1/4 cup or less of Frank's hot sauce
1/3 cup of Primal Kitchen Mayo
1/4 cup of diced red onion
1/4 cup of diced celery
1.25 tsp of salt
1.5 cups shredded red cabbage
1.5 cups shredded green cabbage
2 tablespoons of finely chopped dill
3/4 tablespoon of finely chopped chives
a splash of red wine vinegar
Mix all buffalo chicken salad ingredients in a bowl. Mix all dill slaw ingredients in a separate bowl. Enjoy chilled.