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Paleo Buffalo Chicken Salad

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buffalo chicken strips on top of a salad in a bowl

Big fan of Chilis Buffalo Chicken Salad? You are in the right spot then. This salad will have you crying tears of joy! Hope you enjoy and heres a close up of the Chicken Strips because I love you.

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Buffalo Chicken Strips on top of a salad in a bowl

Paleo Buffalo Chicken Salad

  • Author: Dave Cohen
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Lunch
  • Cuisine: salad
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Description

Paleo Chicken Strips in a delicious buffalo sauce topped on a salad that will make your heart and stomach very happy!


Ingredients

Scale

Chicken Strip Ingredients:

  • 2 lb chicken breast, pounded thin
  • 1 cup cassava flour, I used Otto’s
  • 2 eggs
  • 2 cups buttermilk, use coconut milk + 1 tbsp of lime juice for Paleo version
  • avocado oil
  • garlic powder
  • onion powder
  • paprika
  • cayenne

Buffalo Sauce Ingredients:

  • 1/2 stick butter
  • 1/2 cup hot sauce, I used Franks
  • worcestershire sauce

Salad Ingredients:

  • lettuce of your choice, I used some spinach and mixed greens
  • shredded carrot
  • avocado
  • pico de gallo
  • dressing of your choice, I used a creamy tomatillo dressing (official recipe coming soon)

Instructions

  1. Add two cups of buttermilk (or substitute) in a large bowl. Season with a nice pinch of salt, pepper, garlic powder, onion powder, paprika, and cayenne.  Mix together.
  2. Cut chicken breast into strips and soak in the buttermilk mixture for at least one hour or overnight. After soaking, grab a shallow pan and whisk two eggs together.
  3. In a separate large bowl, sift the cassava flour then add some salt, pepper, and garlic powder then mix together. Preheat oven to 450 degrees.
  4. Grab the chicken strips, dip in the flour mixture then the egg mixture and then once more in the flour mixture. Once breaded, heat a 12 inch pan over medium-high heat. 
  5. Add in 1/4 cup avocado oil and once oil is hot, add in the chicken strips ensuring you dont overcrowd the pan.  Cook for 2 minutes on each side then add to a sheet tray. Add a little more avocado oil to the pan after each batch.
  6. Now prepare the buffalo sauce by melting the butter and hot sauce in a medium sized sauce pot. Add in a dash of Worcestershire sauce and mix up. Once simmering, remove from heat and let sauce cool down.
  7. Dip the chicken strips in the sauce and add them to a tray. Bake in a single layer at 450 degrees for 5 minutes.
  8. Grab a bowl and add a few handfuls of greens.  Top with the Carrot, Avocado, Pico, then your chicken strips.  Drizzle with dressing of your choice and enjoy!

Did you make this recipe?

Tag @mypaleoishlife on Instagram and hashtag it #mypaleoishlife

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Categories: Paleo, Big Ass Salads

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About Dave Cohen

I'm so excited you're here! This site is designed to inspire you with awesome content that will help you on your Paleoish journey.

About Me · About Paleoish

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Usual plan of attack:
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SONG: Astronaut by @mansionair 

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RECIPE:

INGREDIENTS:

1 rotisserie chicken, shredded
Big bag of tortilla chips
15 oz jar of salsa
@goodfoods guacamole
1 lb cheddar cheese, shredded
1 lb Monterey jack cheese, shredded
Can of black olives, sliced
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2 jalapeños, sliced
1 red onion, sliced
1 cup white vinegar
1 cup water
1 tbsp honey
1 tsp salt, diamond kosher
1/2 tsp black peppercorn

STEPS:

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Grab a small sauce pan and add in the vinegar, water, salt, peppercorn, and honey.  Bring to a simmer.  Add the sliced jalapeño and onion to an air tight container and pour over the pickling liquid once simmering.  Add to the fridge for a few hours, shaking a few times.
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