Red Meat Allergy Friendly Whole30 Buffalo Chicken Salad Bowls with Mushrooms and Onions
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- 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
- ½ cup hot sauce (such as frank's redhot original — verify no additives)
- 3 tbsp ghee
- 1 tsp apple cider vinegar
- ¼ tsp garlic powder
For the mushrooms and onions
- 2 tbsp avocado oil
- 1 medium yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- ¼ tsp salt
- ¼ tsp black pepper
For the avocado ranch drizzle
- 1 ripe avocado, pitted and peeled
- ¼ cup full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
- 2–4 tbsp water
For the bowls
- 2 romaine hearts, chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced into half-moons
- 2 stalks celery, thinly sliced
For serving
- 2 tbsp fresh chives, chopped (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice mixture evenly over both sides of each breast.
- 2
Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then shred or slice into bite-sized pieces.
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