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Buffalo Chicken Kale Salad {Keto, Gluten-Free}

Published: January 25, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 4
Buffalo Chicken Kale Salad {Keto, Gluten-Free}
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In my home, Fridays are for something spicy like this buffalo chicken kale salad. This stunning healthy salad makes a wonderful light meal, and the best part it is still hearty and satisfying. For the buffalo sauce, it is made entirely from scratch with simple ingredients. For the salad, I did my own version. Since I love kale and arugula, I decided to mix the two as a base. I added julienned carrots, cherry tomatoes, and onions and tossed everything with delicious light buttermilk dressing. To complete the salad I topped it with spicy buffalo chicken bites, cheddar cheese cubes and avocado. Just thinking about this salad makes me want to eat one now. You will love it. I always make my buffalo sauce from scratch because I can control the salt amount and same goes for the light buttermilk dressing. By using Himalayan salt, I know that I am getting salt packed with minerals, not the same with table salt which is used in most processed sauces and salad dressings. Hope you enjoy this buffalo chicken kale salad this weekend. It may change your mind about serving salad during cold winter months

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Ingredients

  • 2 Tbsp. Unsalted butter, divided
  • 3 Tbsp. GF Sriracha hot sauce
  • 2 tsp. Apple cider vinegar
  • 1 garlic clove, minced
  • 1/2 tsp. GF Worcestershire sauce
  • 1/4 tsp Himalayan salt
  • 1 1/4 lb. boneless, skinless chicken breast, cut into about 1-inch cubes or bite size pieces
  • 1 Tbsp. Avocado or vegetable oil
  • 4 cups baby kale
  • 2 cups baby arugula
  • 1 cup halved cherry tomatoes
  • 1 medium carrot, shredded or julienned carrot
  • 1 avocado, cubed or sliced
  • 1/4 cup cubed cheddar cheese
  • LIGHT BUTTERMILK DRESSING
  • 1/3 cup buttermilk
  • 2 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp. Pure maple syrup
  • Himalayan salt and GF ground black pepper to taste

    • Instructions

  • For the Buffalo sauce, combine 1 tablespoon of butter, hot sriracha sauce, apple cider vinegar, garlic, Worcestershire sauce and salt in a small saucepan. Place over medium heat and simmer until the sauce starts to bubble. About 3 minutes, set aside
  • Preheat a skillet over medium-high heat. Add remaining 1 tablespoon of butter and 1 tablespoon of oil. Add chicken pieces and lightly season with salt. Sear for about 3 - 4 minutes. Reduce heat to medium and add the sauce. Cook 5 more minutes until the chicken is cooked through. Set aside
  • Combine kale, arugula, tomatoes, carrots and onions in a large bowl
  • To make the dressing, whisk together all ingredients until smooth. Drizzle the dressing over the greens and toss to combine. Season with salt and pepper
  • Top salad with buffalo chicken, avocado and cheddar cheese. Enjoy!


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