Red Meat Allergy Friendly Whole30 Buffalo Chicken Salad Bowls with Special Sauce

Total time35 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Whole30 Buffalo Chicken Salad Bowls with Special Sauce

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
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 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp avocado oil

For the buffalo sauce

⅓ cup hot sauce (such as frank's redhot original, verified whole30-compliant)
2 tbsp ghee
1 tsp apple cider vinegar

For the special sauce

½ cup raw cashews, soaked in water for at least 2 hours, then drained
¼ cup water
2 tbsp hot sauce (such as frank's redhot original, verified whole30-compliant)
1 tbsp apple cider vinegar
½ tsp garlic powder
¼ tsp salt

For the bowls

2 heads romaine lettuce, chopped
2 medium carrots, shredded or julienned
3 stalks celery, thinly sliced
1 cup cherry tomatoes, halved
1 avocado, sliced
2 green onions (green tops only), thinly sliced (optional)

Instructions

1
Soak the cashews in enough cold water to cover by 2 inches for at least 2 hours, then drain and rinse. (If short on time, cover with boiling water and soak for 30 minutes.)
2
Make the special sauce: combine the drained cashews, 1/4 cup water, 2 tbsp hot sauce, 1 tbsp apple cider vinegar, 1/2 tsp garlic powder, and 1/4 tsp salt in a blender. Blend on high until completely smooth and creamy, about 60–90 seconds, scraping down the sides once. The sauce should be pourable but thick enough to coat a spoon. Set aside.

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