Paleo, gluten-free, dairy-free and delicious! This tangy and spicey buffalo chicken salad dish is sure to wake up your taste buds. Enjoy!



  • 1 lb chicken breast, cut into 1 ½” pieces (organic, pasture raised)
  • 1 egg (organic, pasture raised)
  • ½ cup cassava flour
  • 1/2 tsp sea or pink salt
  • ½ tsp pepper


  • 1/3 cup apple cider vinegar
  • 1 tbsp chili powder
  • ¼ tsp smoked paprika
  • ½ tsp sweet paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp honey (organic)
  • 2 tsp avocado oil


Salad ingredients:

  • 2 cups butter lettuce (organic)
  • 2 carrots, cut in half then into thin strips (organic)
  • 1 english cucumber, sliced and quartered (organic)
  • ¼ cup cherry tomatoes, halved (organic)
  • Red onion, sliced thin (organic)



  • ½ cup paleo mayo (or make your own)
  • ¼ cup coconut milk (full fat)
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dill, minced
  • ¼ tsp sea or pink salt
  • ¼ tsp pepper



Preheat oven to 400F. Whisk egg in a bowl and set aside. Add cassava flour, salt and pepper to a separate bowl. Dip each chicken piece into the egg and then into the flour mixture and place on a lined baking sheet. Bake for 15-20 minutes or until cooked through. Meanwhile, mix the sauce ingredients in a jar and shake. In a large bowl, toss the chicken in the sauce. Place once again on the baking sheet (with clean foil or parchment) and bake for 5 minutes. Remove from oven and let cool.

Construct salad with all the toppings in each bowl. Top with sliced buffalo chicken.  Mix all dressing ingredients together and drizzle on top!