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Paleo Buffalo Chicken Salad {Gluten-free, Keto, Dairy-free}
gluten-free, paleo, dairy-free, nut-free, whole30, keto / low carb
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Prep Time:
5
minutes
minutes
Total Time:
5
minutes
minutes
Cook Mode
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Ingredients
3
cups
cooked shredded or cubed chicken
½
cup
avocado oil mayo
*
,
more or less to your liking
¼ - ⅓
cup
Frank's Original Red Hot Sauce
,
or more to taste
2
small carrots
,
diced small (or shredded)
2
stalks celery
,
diced small
½
cup
diced white onion
¼
teaspoon
garlic powder
sea salt and black pepper
,
to taste
Options for Serving:
Butter
,
bibb or green leaf lettuce or just a big salad
crumbled blue cheese
dairy-free ranch dressing
additional Frank's Red Hot Sauce
green onions
Instructions
Add the
shredded chicken
, mayo, hot sauce, carrot, celery, onion, garlic powder and salt and pepper in a mixing bowl and mix well until combined.
Place chicken salad in a lettuce leaf or over a salad, top however you'd like.
Enjoy.
Store leftovers in the fridge up to 5 days.
Notes
If you want, try swapping the mayo for
Dairy-free Ranch Dressing
To make egg-free make with an
egg-free/vegan mayo