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–+ servings
Overhead view of a bowl of Whole30 buffalo chicken salad on a neutral table. A spoon rests in the salad.

Whole30 Buffalo Chicken Salad

This Whole30 buffalo chicken salad is super easy to make with shredded chicken, chopped veggies, mayonnaise and spicy buffalo sauce.
Prep: 15 minutes
Cook: 0 minutes
Chill (Optional) 1 hour
Total: 1 hour 15 minutes
Yield:8 servings

Equipment

  • large mixing bowl
  • Large wooden spoon or large silicone spatula

Ingredients

  • 4 cups shredded cooked chicken see Notes
  • ¾ cup finely chopped celery
  • half of one sweet onion finely chopped
  • 1 cup Whole30-compliant mayonnaise store-bought or make your own, see Notes
  • ½ cup Frank's Red hot sauce or other compliant hot sauce
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  • Add shredded chicken, chopped celery, chopped onion, mayo, hot sauce, salt, and black pepper to large mixing bowl. Gently stir all ingredients together until fully combined and evenly distributed.
    Ingredients for Whole30 buffalo chicken salad mixed together in a large white mixing bowl on a white background.
  • Serve immediately. Alternately, cover bowl with lid or plastic wrap and chill in refrigerator at least 1 hour, then serve.

Notes

  • Chicken: Use leftover chicken, or cook chicken specifically for this recipe using this method. You can use a store-bought rotisserie chicken if you can find one that's compatible, but most include a form of added sugar.
  • Mayonnaise: Store-bought Whole30-complaint mayo is totally fine, or you can make your own. Check out my recipe for Whole30 1-minute mayo.
  • Storage: Transfer chicken salad to an airtight container. Refrigerate within 2 hours of preparing. Chicken salad will keep up to 5 days if refrigerated properly.

Nutrition

Serving Size: 1serving | Calories: 321cal | Protein: 19g | Fat: 27g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 527mg | Potassium: 206mg | Total Carbs: 2g | Fiber: 1g | Sugar: 1g | Net Carbs: 1g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg
Recipe By:Sam Guarnieri