This paleo and Whole30 buffalo chicken salad is full of bold flavor and comes together quickly. It pairs protein, healthy fats, and leafy greens for a satisfying meal—an excellent Whole30 lunch or light dinner.
During the holidays I tend to take on many extra chores and inevitably want to purge and donate items around the house. That means I’m often tired and short on time in the kitchen. Enter this buffalo chicken salad: fast, flavorful, and something I make again and again.
Why this buffalo chicken salad works so well
There are plenty of reasons to love this salad. Even someone who usually dislikes buffalo sauce devoured it, which says a lot. Highlights include:
- Ideal for meal prep: keep the dressing separate and portion salads for the week.
- Gluten-free and dairy-free.
- Low carb, keto-friendly, and Whole30 compliant.
- Use grilled chicken, or shortcut with rotisserie chicken.
- Swap greens as you like; romaine paired with arugula is a favorite combination.
- The homemade mayo base for the dressing elevates the whole dish.
How to make Whole30 buffalo chicken salad
Combine the chicken marinade ingredients in a bowl. Place the chicken thighs and marinade in a large resealable bag or shallow container so the chicken is fully coated. Marinate at least 2 hours or overnight in the refrigerator.
Preheat the grill to 450°F (230°C). Grill the thighs over the hottest parts of the grill about 6–7 minutes per side, brushing with additional marinade each time you flip and again when they finish. The chicken is done when the internal temperature reaches 165°F (74°C). Remove and rest on a plate or cutting board.
In a large bowl, add the mixed greens, drizzle with olive oil, and season with salt and pepper. Toss gently. Top with the salad ingredients and set aside while you prepare the buffalo mayo dressing.
Whisk prepared or store-bought mayonnaise with buffalo sauce in a small bowl, adjusting the ratio to taste. Taste and season if needed.
Serve immediately. Either drizzle a few tablespoons of dressing at a time until you reach the desired consistency or serve the dressing on the side.
How filling is this buffalo chicken salad?
This Whole30 buffalo chicken salad can easily serve as a main course. Between the protein-rich chicken, avocado, bacon, and olive oil, it delivers lasting fullness and satisfaction. The combination of greens, healthy fats, and protein makes it a complete, nutritious meal.
You may have leftover buffalo mayo after dressing the salad. That’s a good problem: it’s great as a dip for roasted potatoes, a topping for eggs, or a dip for raw veggies.
Recipe notes and substitutions
- Make the buffalo mayo the night before for a quick assembly the next day.
- Leftover roasted chicken or turkey works well in place of grilled thighs.
- Feel free to substitute arugula or any mixed greens you prefer.
- Mix equal parts mayonnaise and buffalo sauce, then add a few tablespoons at a time to dress the salad to your liking.
- Use a medium heat buffalo sauce unless you prefer milder or hotter.
The tangy buffalo mayo is the standout element—dress the salad with it and this Buffalo Chicken Salad becomes a favorite. Serve it as a meal or alongside other dishes; it’s adaptable and reliably delicious.
More Whole30 recipes you’ll love
Buffalo Paleo Potato Salad
Chicken Shawarma Salad
Creamy Avocado Tuna Salad
Whole30 Shepherd’s Pie
Paleo & Whole30 Egg Salad
The Best Greek Chicken Salad
Whole30 Buffalo Chicken Salad
Monica Stevens Le
Ingredients
Buffalo Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/3 cup buffalo sauce
- 2 tablespoons avocado oil (or extra virgin olive oil)
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Salad
- 3 large romaine hearts, finely chopped
- 3 large handfuls arugula
- 2 tablespoons extra virgin olive oil, to taste
- Kosher salt and black pepper, to taste
- 8 bacon slices, cooked and sliced into strips
- 1 cup English cucumber, halved and sliced
- 2 avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/3 cup green onions, thinly sliced
- 1/2 cup celery, chopped
- 1/2 cup mayonnaise (Homemade Paleo Mayo recommended), to taste
- 1/2 cup buffalo sauce, adjust to taste
Instructions
- Mix all chicken marinade ingredients in a bowl. Add chicken thighs and marinade to a resealable bag or shallow container so the chicken is fully submerged. Marinate at least 2 hours or overnight in the refrigerator.
- Preheat grill to 450°F (230°C). Grill thighs over hot spots for about 6–7 minutes per side, brushing with additional marinade when flipping and again at the end. Cook until internal temperature reaches 165°F (74°C). Remove and rest.
- In a large bowl combine mixed greens, drizzle with olive oil, and season with salt and pepper. Toss and top with the salad ingredients. Set aside while you make the dressing.
- Stir mayonnaise with buffalo sauce in a small bowl, tasting and adjusting seasoning as needed. Use store-bought mayo if preferred.
- Serve immediately—either drizzle dressing a few tablespoons at a time until the salad is dressed to your liking or serve dressing on the side.
Notes
- Prepare the buffalo mayo ahead of time for faster assembly.
- Use leftover roasted chicken or turkey if you prefer not to grill.
- Any favorite mixed greens work in place of romaine or arugula.
- Start with equal parts mayo and buffalo sauce, then add more buffalo sauce if you want a spicier dressing.
- Choose a buffalo sauce heat level that suits your taste.
Nutrition
Let us know how it was!