Seed Oil Free Whole30 Buffalo Chicken Salad Bowls with Special Sauce

Total time35 min

Prep time20 min

Cook time15 min

Seed Oil Free 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
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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