Walnut Free Whole30 Buffalo Chicken Salad Bowls with Special Sauce
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Learn more →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
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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