Whole 30 Whole30 Buffalo Chicken Salad Bowls with Avocado Ranch
Spicy, creamy, and loaded with fresh vegetables, these bowls deliver everything you want from a buffalo chicken fix without a single ingredient that would derail a reset. The chicken thighs get a smoky spice rub, then hit a hot skillet until they're deeply golden before getting tossed in a tangy ghee-based buffalo sauce — the kind of move that makes a weeknight dinner feel genuinely exciting. The real star might be the avocado ranch, blended from ripe avocados and full-fat coconut milk with dill, chives, and a splash of apple cider vinegar for that classic cool, herby flavor you'd expect from a dairy-based dressing. It's thick, pourable, and completely compliant — no sour cream or buttermilk required. Piled over crisp romaine with cherry tomatoes, cucumber half-moons, and thinly sliced radishes, each bowl is bright, crunchy, and satisfying enough to make four people genuinely happy. The only label-reading you need to do is confirming your hot sauce has no added sugar, which is a quick check worth making. This is the kind of meal that makes a 30-day reset feel less like a restriction and more like a reason to cook something really good.
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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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