0 from 6 votes
Buffalo Chicken Salad
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!
Prep Time
10 mins
Total Time
10 mins
Servings: 8
Calories: 168 kcal
Course:
Salad , Condiments
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.