Pork Free Whole30 Buffalo Chicken Salad Bowls with Avocado Ranch
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the buffalo sauce
- ⅓ cup hot sauce (such as frank's redhot original — verify no added sugar)
- 2 tbsp ghee
- 1 tsp apple cider vinegar
- ¼ tsp garlic powder
For the avocado ranch
- 2 ripe avocados, pitted and peeled
- ½ cup full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp dried dill
- 1 tsp dried chives
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- 2–4 tbsp water, as needed to thin
For the salad
- 2 romaine hearts, chopped
- 1 cup cherry tomatoes, halved
- 1 english cucumber, sliced into half-moons
- 4 radishes, thinly sliced
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
In a small saucepan over low heat, combine the hot sauce, ghee, apple cider vinegar, and garlic powder for the buffalo sauce. Stir until the ghee is fully melted and the sauce is smooth, about 2 minutes. Remove from heat and set aside.
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper, then rub the mixture evenly over both sides of each thigh.
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