Buffalo Chicken Salad

This salad recipe has the tangy heat and crunch you love and is keto-friendly.


For the Buffalo Chicken: 

For the Ranch Dressing: 

  • 1/4 cup dairy free yogurt of choice
  • 1 tbsp mayonnaise 
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh cilantro

For the Salad:

  • Buffalo chicken, recipe included
  • Ranch dressing, recipe included
  • 7 oz butter lettuce
  • 1/2 cup chopped cucumber
  • 2 celery stalks, thinly sliced
  • 1/2 cup grape tomatoes, halved
  • 1 carrot, shredded
  • 1 avocado, sliced



To make the Buffalo Chicken: 

  1. Preheat the oven to 400° F and line a sheet pan with parchment paper. Spray the parchment paper with Carrington Farms Ghee Cooking Spray. 

  2. Place eggs in a shallow bowl and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of pepper. Place Carrington Farms Keto Breadcrumbs in a shallow bowl and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of pepper. 

  3.  Dip each piece of chicken in the egg mixture and then dredge in the  Keto Bread Crumbs, coating each completely. Transfer to the prepared sheet pan. Spray the tops of the breaded chicken with Ghee Spray and bake for 15-20 minutes, until browned and chicken is cooked through. 

  4. Cool slightly, before slicing and tossing with buffalo sauce. 

To make the Salad:

  1. Make the ranch by stirring together all ingredients in a small bowl. Set aside. 

  2. Place lettuce in a large bowl and top with cucumbers, celery, grape tomatoes, and carrots. Toss to combine. Top with sliced avocado and buffalo chicken and drizzle with ranch.