Buffalo Chicken Salad

Name: Buffalo Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 serving
Ingredients: 4 cups chopped cooked chicken; 1 cup finely chopped celery; 3/4 cup finely chopped carrots; 3/4 cup mayonnaise; 1/2 cup cayenne pepper sauce; 1/4 cup crumbled blue cheese; 2 tablespoons chopped parsley; 2 tablespoon chopped chive; 1 tablespoon chopped dill

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
8
Calories
168 kcal
Course
Salad, Condiments
Cuisine
American

Buffalo Chicken Salad

Gael Hudson

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Easy southern chicken salad, Buffalo Style! This bold zesty chicken salad is low carb, gluten-free, and can easily be adjusted for Paleo diets. Try it in wraps, on green salads, and as a protein-packed dip!

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Ingredients

Servings

4 cups chopped cooked chicken (leftover or rotisserie)
1 cup finely chopped celery
3/4 cup finely chopped carrots
3/4 cup mayonnaise (Paleo version below)
1/2 cup cayenne pepper sauce (like Frank's RedHot)
1/4 cup crumbled blue cheese (omit for paleo version)
2 tablespoons chopped parsley
2 tablespoon chopped chive
1 tablespoon chopped dill

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Instructions

Set out a large mixing bowl. Chop the chicken, vegetables, and herbs. Place them all in the bowl.
Place two egg yolks in the food processor and allow them to come to room temperature. Add the vinegar, mustard, 1/4 cup of avocado oil, and garlic to the food processor. Turn on, and SLOWLY add the remaining oil in a tiny drizzling ribbon. If you're adding it slow enough, your arm will start to get sore, but don't give up. The slow ribbon of oil blending into the mixture allows the ingredients to emulsify into a thick creamy aioli.
Add in the mayonnaise, cayenne pepper sauce, and crumbled blue cheese. Mix well. Cover and refrigerate until ready to serve.
Once all the oil is incorporated, scoop the aioli into a bowl. Salt and pepper to taste. Cover and refrigerate until ready to serve. Chilling the paleo mayo until ready to use in the Buffalo Chicken Salad.

Notes

Instructions
2 egg yolks
2 vinegar or lemon juice
1 tablespoon whole-grain mustard
1 1/2 cups avocado oil
2 garlic cloves
Place two egg yolks in the food processor and allow them to come to room temperature. Add the vinegar, mustard, 1/4 cup of avocado oil, and garlic to the food processor. Turn on, and SLOWLY add the remaining oil in a tiny drizzling ribbon. If you're adding it slow enough, your arm will start to get sore, but don't give up. The slow ribbon of oil blending into the mixture allows the ingredients to emulsify into a thick creamy aioli.
Once all the oil is incorporated, scoop the aioli into a bowl. Salt and pepper to taste. Cover and refrigerate until ready to serve. Chilling the paleo mayo until ready to use in the Buffalo Chicken Salad.

Nutrition Information

Show Details

Serving 0.66cup Calories 168kcal (8%) Carbohydrates 2g (1%) Protein 2g (4%) Fat 17g (26%) Saturated Fat 3g (15%) Cholesterol 12mg (4%) Sodium 674mg (28%) Potassium 127mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2722IU (54%) Vitamin C 10mg (11%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 168 kcal

% Daily Value*

Serving	0.66cup
Calories	168kcal	8%
Carbohydrates	2g	1%
Protein	2g	4%
Fat	17g	26%
Saturated Fat	3g	15%
Cholesterol	12mg	4%
Sodium	674mg	28%
Potassium	127mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	2722IU	54%
Vitamin C	10mg	11%
Calcium	45mg	5%
Iron	1mg	6%