Buffalo chicken is one of those cravings that can feel totally off-limits when you're cleaning up your eating, but this bowl proves otherwise. The chicken is seasoned with smoked paprika, garlic, and onion powder, then seared in a skillet until deeply golden before getting tossed in a glossy ghee-based buffalo sauce — bold, tangy, and completely compliant. Crispy sugar-free uncured bacon adds a smoky crunch that takes the whole thing over the top. The dairy-free ranch is the real surprise here: full-fat coconut milk and vegan mayo come together with dill, garlic, and a splash of apple cider vinegar into something creamy and cooling that you'll want to put on everything. Piled over crisp romaine with sliced avocado, cherry tomatoes, and celery, each bowl is satisfying enough to feel indulgent without a single ingredient that would derail your reset. It comes together in well under an hour and serves four, making it a smart option for meal prep or a weeknight dinner that doesn't feel like a compromise.
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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.
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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