Paleo Coconut Buffalo Chicken Salad

Total time40 min

Prep time20 min

Cook time20 min

This vibrant bowl starts with strips of chicken seared in coconut oil until golden, then tossed in a tangy, honey-kissed buffalo sauce built from apple cider vinegar and coconut aminos instead of the usual bottled stuff. A cool, herby ranch drizzle made from full-fat coconut milk, fresh chives, dill, and parsley cuts through the heat beautifully, pooling over crisp romaine, shredded carrots, cucumber ribbons, and sliced scallions. Creamy avocado on top rounds out every bite with buttery richness and balances the spice from the sauce. It's got all the crave-worthy flavor of classic buffalo chicken wings in a crunchy, fork-friendly format, with real whole-food ingredients doing all the work. Simple pantry staples like ginger and turmeric add warmth without any processed shortcuts, making this one a genuinely solid choice for a Paleo table. Serve it up as a hearty lunch or a lighter dinner — either way, it's packed with texture and bold flavor in every bowl.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, cut into 1-inch strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp coconut oil
½ tsp sea salt
¼ tsp ground ginger
¼ tsp ground turmeric

For the buffalo sauce

⅓ cup apple cider vinegar
3 tbsp coconut aminos
2 tbsp coconut oil
1 tbsp honey
¼ tsp ground ginger
¼ tsp ground turmeric
¼ tsp sea salt

For the ranch drizzle

½ cup full-fat coconut milk
1 tbsp apple cider vinegar
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
¼ tsp sea salt

For the salad

1 large head romaine lettuce, chopped
2 medium carrots, shredded
1 medium cucumber, thinly sliced
4 scallions, green tops only, thinly sliced

For serving

1 avocado, sliced (optional)

Instructions

1
Whisk together the apple cider vinegar, coconut aminos, 2 tbsp coconut oil, honey, 1/4 tsp ground ginger, 1/4 tsp turmeric, and 1/4 tsp salt in a small saucepan over medium heat until the coconut oil is melted and the sauce is smooth, about 2 minutes. Remove from heat and set aside.
2
In a large mixing bowl, whisk together the full-fat coconut milk, 1 tbsp apple cider vinegar, chives, dill, parsley, and 1/4 tsp salt until combined. Refrigerate the ranch drizzle while you cook the chicken.

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