📝 About This Recipe
Experience the bold, fiery spirit of Buffalo wings without the heavy breading or carbs in this vibrant, keto-friendly masterpiece. We’ve paired succulent, pan-seared chicken breast tossed in a buttery cayenne sauce with a crisp bed of romaine and cooling garden vegetables. Finished with decadent blue cheese crumbles and a creamy homemade ranch, this salad delivers a perfect harmony of heat, crunch, and tang that will satisfy any wing lover's cravings.
🥗 Ingredients
The Buffalo Chicken
- 1.5 lbs Chicken Breast (cut into 1-inch bite-sized cubes)
- 2 tablespoons Avocado Oil (for high-heat searing)
- 1/2 cup Frank's RedHot Original Sauce (ensure it is the original, not 'wing' sauce for keto)
- 3 tablespoons Unsalted Butter (melted)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (adds a subtle depth of flavor)
The Salad Base
- 6 cups Romaine Lettuce (chopped into bite-sized ribbons)
- 3 stalks Celery (thinly sliced on a bias)
- 1 cup Cherry Tomatoes (halved)
- 1 medium Cucumber (English variety, diced)
- 1/4 cup Red Onion (very thinly sliced)
The Finishing Touches
- 1/2 cup Blue Cheese Crumbles (high quality, aged)
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 cup Keto Ranch Dressing (sugar-free, avocado oil based preferred)
- to taste Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Pat the chicken breast cubes completely dry with paper towels; this is the secret to achieving a golden-brown sear rather than steaming the meat.
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2
In a small mixing bowl, whisk together the melted butter, Frank's RedHot sauce, garlic powder, and smoked paprika until emulsified. Set aside.
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3
Season the raw chicken cubes generously with salt and freshly cracked black pepper.
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4
Heat the avocado oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer.
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5
Add the chicken to the skillet in a single layer. Let it cook undisturbed for 3-4 minutes to develop a nice crust before flipping.
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6
Continue cooking the chicken for another 4-5 minutes, tossing occasionally, until the internal temperature reaches 165°F (74°C).
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7
Reduce the heat to low and pour 3/4 of the buffalo sauce mixture over the chicken. Toss rapidly to coat every piece until the sauce thickens slightly and clings to the meat. Remove from heat.
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8
In a large salad bowl, combine the chopped romaine, sliced celery, halved cherry tomatoes, diced cucumber, and red onion.
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9
Drizzle half of the ranch dressing over the greens and toss lightly to ensure the vegetables are seasoned but not soggy.
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10
Divide the salad base among four chilled plates or bowls.
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11
Top each salad portion with a generous serving of the warm buffalo chicken.
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12
Sprinkle the blue cheese crumbles and minced chives evenly over the tops.
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13
Finish with a final drizzle of the remaining buffalo sauce and the remaining ranch dressing for a beautiful visual contrast.
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14
Serve immediately while the chicken is still warm and the greens are crisp.
💡 Chef's Tips
For maximum flavor, let the chicken marinate in a tablespoon of the hot sauce for 10 minutes before cooking. If you aren't a fan of blue cheese, substitute with feta or extra-sharp white cheddar crumbles. To keep the salad crisp for meal prep, store the warm chicken and the dressing in separate containers from the greens. Add half an avocado to each serving for extra healthy fats and a creamy texture that balances the heat. Always use 'Original' hot sauce rather than 'Wing Sauce' to avoid hidden sugars and seed oils often found in pre-made wing marinades.
🍽️ Serving Suggestions
Pair with a tall glass of sparkling water with a lime wedge to cleanse the palate between spicy bites. Serve with a side of crispy oven-baked parmesan crisps for an extra keto-friendly crunch. For a dinner party, serve in chilled wooden bowls to keep the ingredients fresh and vibrant. A crisp, dry celery juice or a light kombucha complements the vinegar notes of the buffalo sauce beautifully.