This Buffalo Grilled Chicken Salad is spicy thanks to an easy homemade buffalo sauce plus it's packed with crunchy veggies!
Prep Time: 10mins
Cook Time: 8mins
Total Time: 18mins
1/2tbspcooking fat of choice, I use EVOO or avocado oil. Can use more if you tend to experience a lot of sticking on your grill.
3chicken breast tenderloins, Can also use 1 chicken breast.
salt & pepper
2tbspFrank's Red Hot Original Sauce
2tspghee, vegan butter, or traditional butter if not Whole30, melted
1/8tspapple cider vinegar
3cupslettuce of choice, Can use romaine, spinach, iceberg lettuce, or a mix. Any will work!
1stemgreen onion, chopped
2tbspRanch Dressing, If you don't have one on hand make one of mine! They're very easy and dairy free.
Optional toppings: diced carrot, radish, red onion, 1/2 avocado, chopped fresh green beans, blue cheese, cheddar cheese, goat cheese, nuts (almonds, walnuts, or pistachios)
If grilling chicken: Preheat grill to medium high heat. Both indoor or outdoor grills work great. Coat the outside of your chicken tenders with olive oil to help prevent sticking. (Can skip the oil if you're using a nonstick indoor grill.) Place on the hot grill. Salt and pepper the side facing up. Cook for 3-4 minutes on each side or until cooked through. Remove from grill and set aside.
If sautéing chicken: Preheat nonstick skillet to medium high heat. Add olive oil (or another cooking fat of choice) to skillet. Place your chicken tenders in the hot pan. Sauté for 3-4 minutes on each side or until cooked through. Remove from pan and set aside.
Combine Buffalo Sauce ingredients in a bowl or ziplock bag. Toss cooked chicken tenders with sauce until well coated.
I use ghee in a lot of my recipes instead of regular butter. You an of course stick with butter. I love ghee because it has a much richer flavor and the milk fat has been cooked out. The choice is yours!This recipe is for one large entree-sized salad. You can easily double, triple, or quadruple it if you're feeding more people.