High Fructose Corn Syrup Free Whole30 Pickle-Brined Buffalo Chicken Salad Bowls
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Learn more āIngredients
4 servings
For the pickle brine
- 1 Ā½ lb boneless, skinless chicken thighs
- 1 cup dill pickle juice (from a jar of whole dill pickles)
- Ā½ tsp black pepper
For the buffalo sauce
- ā cup hot sauce (such as frank's redhot original ā verify no sugar or additives)
- 2 tbsp ghee
- 1 tsp apple cider vinegar
- Ā½ tsp garlic powder
- Ā¼ tsp onion powder
For cooking
- 1 tbsp avocado oil
- Ā½ tsp salt
For the avocado ranch dressing
- 2 ripe avocados, pitted and peeled
- Ā¼ cup full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp dried dill
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā¼ tsp salt
- 2ā4 tbsp water, to thin
For the salad bowls
- 2 romaine hearts, chopped (about 8 cups)
- 2 stalks celery, thinly sliced
- 1 cup shredded carrots
- 1 english cucumber, halved lengthwise and sliced
For serving
- 4 dill pickle spears, sliced into coins (optional)
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
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.
- 2
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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