Red Meat Allergy Friendly Whole30 Smoky Bacon Buffalo Chicken Salad Bowls
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Learn more →Ingredients
4 servings
For the bowls
- 6 strips sugar-free uncured pork bacon
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C&H Pure Cane Granulated White Sugar 10LBDomino Sugar Pure Cane Granulated - 10 Lb
C&H Premium Pure Cane Granulated Sugar 4LB
Domino Sugar Pure Cane Granulated - 32 Oz
Imperial Sugar Granulated Pure Cane Sugar
Chef's tipTurkey bacon is leaner and cooks faster - watch it closely and add a little oil if needed. - 1.5 lb boneless, skinless chicken breasts (about 2 large)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
- 2 romaine lettuce hearts, chopped
- 3 stalks celery, thinly sliced
- 2 avocados, pitted and sliced
- 1 cup cherry tomatoes, halved
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
- ½ tsp garlic powder
For the dairy-free ranch
- ½ cup full-fat coconut milk
- ¼ cup vegan mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp dried dill
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
For serving
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
Lay the bacon strips in a cold large skillet and set over medium heat. Cook, turning occasionally, until the fat has rendered and the strips are crisp, 8–10 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet. Once cool enough to handle, crumble the bacon and set aside.
- 2
While the bacon cooks, whisk together the smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Pat the chicken breasts dry and coat all over with the spice mixture.
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