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Buffalo Chicken Strips on top of a salad in a bowl

Paleo Buffalo Chicken Salad

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


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



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)


  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!