Keto Buffalo Chicken Salad – Make-ahead, Gluten-Free, Dairy-Free

I am a huge fan of this keto buffalo chicken salad recipe. It’s great just by itself, or on a bed of greens (I personally love spring mix). Not only that, but it also stays fresh for about a week! I love making a big batch of this stuff to have all week long.

This keto buffalo chicken salad is HOT, yet refreshing, and delicious. Plus, it’s super easy to make! Whether you are keto, low carb, gluten-free, dairy-free, low calorie, this recipe is tailored to fit your needs.

I hope you love it as much as I do!

If you are following a true ketogenic diet, then I would consider adding some more fat to this meal. A super easy & delicious option is to slice up a fresh avocado on top. You really can’t go wrong with fresh avocado! Another option would be just to add some oil to the dish before eating. (Note that if you add it to the whole dish it will turn to a “gunky” consistency when refrigerated.)

As far as what kind of chicken to buy, that is your preference. Chicken breast & thighs work, as long as they are boneless. If you want more fat, go for the thighs!

Life is short, so lets get right to it!

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Keto Buffalo Chicken Salad Recipe

The ingredients…

• 1/3 c Frank’s Red Hot Sauce
• 1 lb boneless chicken, cooked & sliced
• 8 oz cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 1 shallot, diced
• 1/2 bunch cilantro, chopped

The recipe…

1. Slice chicken into bite-sized strips. Try cutting the chicken at a slight angle, widthways of the chicken.
2. Chop bell pepper into bite-sized strips.
3. Dice shallot
4. Cut cherry tomatoes in half.
5. Add chicken, bell pepper, shallot, cilantro & cherry tomatoes to a large bowl.
6. Add franks red hot, and mix thoroughly.
7. Top with more cilantro if desired.
8. Enjoy!