Crispy Paleo Buffalo Chicken Salad with Dairy-Free Herb Ranch

Ingredients

For the Crispy Paleo Chicken Tenders:

• 1.5 lbs pasture-raised chicken tenders or breast strips
• 0.5 cup superfine blanched almond flour
• 0.33 cup tapioca starch or arrowroot flour (creates an ultra-crisp crunch)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp coarse Celtic sea salt
• 0.25 tsp freshly ground black pepper
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp avocado oil (for pan-searing)

For the Paleo Buffalo Glaze:

• 0.33 cup Frank's RedHot Original sauce (clean, vinegar & cayenne base)
• 2 tbsp melted grass-fed clarified butter (ghee) or avocado oil
• 1 clove garlic, finely grated

For the Dairy-Free Garlic Herb Ranch:

• 0.5 cup avocado oil mayonnaise (such as Primal Kitchen)
• 2 tbsp unsweetened almond milk (or coconut milk)
• 1 tbsp fresh lemon juice or raw apple cider vinegar
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, minced
• 0.5 tsp garlic powder and 0.5 tsp onion powder
• 0.25 tsp sea salt and cracked black pepper

For the Salad Greens & Toppings:

• 6 cups chopped organic romaine lettuce
• 2 stalks celery, thinly sliced on a bias
• 2 medium carrots, shaved into ribbons with a peeler
• 1 large ripe Hass avocado, diced
• 0.25 cup thinly sliced red onion

Step-by-Step Instructions

1. Make the Dairy-Free Ranch: In a small glass jar or bowl, whisk together the avocado oil mayonnaise, almond milk, lemon juice, chopped dill, chives, garlic powder, onion powder, sea salt, and pepper until creamy. Refrigerate until ready to serve.
2. Set Up Breading Station: In a shallow bowl, whisk almond flour, tapioca starch, garlic powder, paprika, sea salt, and black pepper. In a second bowl, beat the egg.
3. Dredge Chicken: Pat chicken strips completely dry. Dip each tender into the beaten egg, then press firmly into the seasoned almond-tapioca mixture until evenly coated.
4. Pan-Sear to Crispy Golden Perfection: Heat 3 tbsp avocado oil in a large 12-inch heavy skillet over medium-high heat. Add chicken tenders in a single layer without overcrowding. Cook for 4 to 5 minutes per side until golden brown, crispy, and cooked through (internal temperature 165°F / 74°C). Transfer to a paper towel-lined plate.
5. Toss in Buffalo Glaze: In a medium bowl, whisk together Frank's RedHot, melted ghee, and grated garlic. Toss the hot crispy chicken tenders in the warm buffalo sauce until evenly coated. Slice into bite-sized pieces.
6. Assemble Salad Bowls: Divide chopped romaine between four wide salad bowls. Top with sliced celery, carrot ribbons, diced avocado, red onion, and generous portions of warm crispy buffalo chicken.
7. Drizzle & Serve: Drizzle homemade garlic-herb ranch generously over each bowl and serve immediately while the chicken is hot and crispy.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Cayenne pepper contains capsaicin, a natural compound that upregulates transient receptor potential vanilloid 1 (TRPV1) channels, stimulating metabolic thermogenesis and mitochondrial lipid oxidation. Using avocado oil mayonnaise ensures pure monounsaturated oleic acid intake, eliminating inflammatory omega-6 seed oils found in commercial ranch dressings.

Frequently Asked Questions