Whole 30 Whole30 Buffalo Chicken Salad Bowls with Mushrooms and Onions

Total time50 min

Prep time20 min

Cook time30 min

Whole 30 Whole30 Buffalo Chicken Salad Bowls with Mushrooms and Onions

Buffalo chicken cravings are real, and this bowl delivers every bit of that saucy, spicy satisfaction without a single ingredient that would derail a reset. The chicken is seared until golden, shredded, and tossed in a ghee-based buffalo sauce made with hot sauce, apple cider vinegar, and garlic — bold, tangy, and completely compliant when you verify your hot sauce label. Caramelized onions and tender cremini mushrooms pile on top for a savory, almost steakhouse-worthy depth that makes this feel like way more than a salad. The real star might be the avocado ranch drizzle — blended ripe avocado, full-fat coconut milk, fresh dill, and chives come together into a creamy, herb-forward dressing that stands in beautifully for the dairy-laden original. Everything lands on a bed of crisp romaine with cherry tomatoes, cucumber, and celery, so you get crunch and freshness in every forkful. It serves four, making it a solid weeknight dinner or a meal-prep win you can feel genuinely good about.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
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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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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