This dairy free, paleo & Whole30 Buffalo Chicken Dip Salad is made in just 15 minutes with only real, nutritious ingredients! It can also be altered to be vegan/vegetarian and Plant-Based Whole30 with just a few simple tweaks.
Buffalo Chicken Dip Salad
This Buffalo Chicken Dip Salad is made using my easy Buffalo Chicken Dip recipe (click here!), allllll the salad fixings and finished off with homemade Ranch Dressing (click here!). It’s easy to customize and is packed with both nutrients and flavor.
MAKE IT YOUR OWN!
Since salads are made for customizing, feel free to use any and all of your favorite salad fixings for this. For this recipe, I always reach for:
- Mixed Greens
- Cucumbers
- Cherry Tomatoes
- Matchstick Carrots
- Celery
- Red Onion
- Chives
- Ranch Dressing (click here for my recipe!)
This recipe can easily be made vegan by swapping the chicken for chickpeas and the mayo for vegan mayo.
DIETARY NOTES
This easy dip is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- soy free
- refined sugar free
- dairy free
- paleo
- Whole30
HUNGRY FOR MORE?
Try these other buffalo recipes next:
- Buffalo Chicken Stuffed Sweet Potatoes (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Whole30 Buffalo Chicken Soup (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Buffalo Cauliflower Bites (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegan, vegetarian)
- Whole30 Crispy Buffalo Chicken Wings (whole30, paleo, soy free, grain free, gluten free, refined sugar free, lactose free)
- Whole30 Buffalo Chicken Meatballs (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Whole30 Crispy Buffalo Chicken Salad (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Buffalo Chicken Dip Stuffed Potato Skins (whole30, paleo, soy free, grain free, gluten free, refined sugar free, lactose free)
- Buffalo Chickpea Stuffed Sweet Potatoes (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Vegan & Gluten Free Buffalo Chickpea Taquitos (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Cook chicken. I choose to boil mine in a pot on the stove with water covering the chicken and bring it to a boil, covered for 10 minutes.
- Shred the chicken then mix in the avocado mayo, hot sauce/buffalo sauce and spices.
- Serve with celery sticks, crackers or chips! Is also great in a salad, a wrap or inside a baked potato.
Ingredients
Method
- Finely chop chives, cilantro and dill, juice lime and mix all ingredients together.
- Refrigerate covered for 4-7 days! If you use dried spices, it may last longer.
I made this and ate it in two days. I had to stop myself after the first day. This is good warm and cold. I thought I would eat it on a salad, but ended up eating with carrots, celery, and the ranch also in this recipe. Everything was SO good. I wish I made more. I will probably make more this week. 100% so good and fulfilling for whole30. Did not feel like I was missing out on anything with this and could easily make as a dish to bring to gatherings, potlucks, or parties!
I LOVE hearing this, Izzy! I am so happy you love this recipe as much as I do. I also could eat the whole recipe in one day! Thank you so much for this kind review and for making my recipe! 🙂