Whole30 Golden Chicken Salad with Creamy Buffalo Dressing | Cleveland East Side Moms

Whole30 Golden Chicken Salad with Creamy Buffalo Dressing

Jan 11, 2019 | Recipes, Whole30

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This Whole30 golden chicken is amazing on it’s own but so so SO good on top of a bed of spinach with roasted butternut squash, pickled red onions, a perfectly ripe avocado, and topped with creamy buffalo dressing. The recipe for the chicken is a slightly modified version of this recipe. I added the turmeric for it’s beautiful color as well as its anti-inflammatory and antioxidant properties. I also decreased the amount of coconut and almond flour needed for the breading. Coconut and almond flour are definitely pricier and I hate wasting it, so this about should be just enough for 1- 1.25 pounds of chicken.

 

This salad is for those times when you want a salad but it’s the middle of winter. You gotta get the heat in somehow and the buffalo dressing and the smidge of cayenne in the breading seasoning are just the ticket. This salad has definitely got a kick to it, so beware! But it would be just as good drizzled with ranch so you can make a kid friendly version as well. The sweetness of the butternut squash is perfectly paired with the heat. And the tang of the pickled red onions is the cherry on top. Healthy and delicious!

 

*Note: I have a double oven so I can cook the squash and the chicken simultaneously but if you don’t, then I’d cook the squash first. Then prep the chicken while the squash is cooking. Alternatively you can prep either/or ahead of time and make the other right before you’re ready to serve! 

 

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

 

Ingredients for Chicken:

1-1.25 lbs chicken breast cut into small strips

1/4 cup coconut flour

3/4 almond flour

1/2 TSP turmeric

1/4 TSP cayenne

1/2 TSP garlic powder

1/2 TSP onion powder

1/2 TSP salt

1 TBS almond milk

2 eggs

 

Method:

  1. Preheat oven to 425 and line a sheet pan with parchment paper.
  2. Set up 3 part breading station, 2 plates and 1 shallow bowl. Put coconut flour on the first plate. In the shallow bowl beat eggs and almond milk together until mixed. On second plate combine almond flour, garlic powder, onion powder, turmeric, salt, and cayenne and mix until all spices are evenly distributed.
  3. One by one coat the chicken tenders with the coconut flour, then dredge in the egg mixture. Finally, coat again in the almond flour mixture. Place all coated chicken tenders on parchment paper lined tray.
  4. Put in oven for 10 minutes. Then flip and bake an additional 5 minutes. 

 

Ingredients for Creamy Buffalo Dressing:

1/4 cup Whole30 compliant mayo (I use Primal Kitchen)

2 TBS Whole30 compliant buffalo sauce (I use The New Primal)

1 TBS coconut aminos

1/2 TBS apple cider vinegar

 

Method:

Add all ingredients in a small bowl and which together until fully incorporated.

 

Ingredients for Butternut Squash

1 medium butternut squash, peeled, seeds removed and cut into 1/2″ cubes

2 TBS EVOO

1 tsp S&P

 

Method:

  1. Preheat oven to 400 and line a sheet pan with parchment paper.
  2. Add squash cubes into large mixing bowl and toss with EVOO and salt and pepper. 
  3. Spread evenly over sheet pan in a single layer.
  4. Roast in oven for 30 minutes (or until fork tender), flipping after 15 minutes. 

 

Click HERE for the Pickled Red Onions recipe!  (scroll to the bottom of the post)

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