Tangy pickle-brined chicken thighs get seared until deep golden, then tossed in a buttery, spicy buffalo sauce that clings to every piece. Crisp romaine, celery, shredded carrots, and cucumber build a cool, crunchy base underneath, and a creamy avocado ranch — blended with coconut milk, lemon, and dill — ties the whole bowl together. Pickle coins and fresh chives on top add a bright, briny finish that keeps every bite interesting. It's a hearty, protein-packed salad that eats like a full meal, with bold buffalo flavor in every forkful. This one's a genuinely solid pick for a gluten free lineup, no flavor sacrificed along the way.
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Place the chicken thighs in a large zip-top bag or bowl. Pour the dill pickle juice over the chicken and add the black pepper. Seal or cover and refrigerate for at least 1 hour and up to 4 hours.
While the chicken brines, make the avocado ranch dressing: combine the avocados, coconut milk, lemon juice, apple cider vinegar, dried dill, garlic powder, onion powder, and salt in a blender or food processor. Blend until completely smooth, adding water 1 tablespoon at a time until the dressing is pourable but still thick enough to coat the back of a spoon. Taste and adjust salt. Transfer to a jar and refrigerate until ready to serve.
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