Vegan Coconut Buffalo Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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