1poundboneless, skinless chicken breasts, thick sides pounded to make an even thickness
1/2cupWHOLE30 Buffalo Vinaigrette
6cupschopped romaine lettuce
1 cupthinly sliced celery
3-4tbspWHOLE30 Ranch Dressing
1smallripe avocado, peeled, pitted, and sliced
1cupcherry tomatoes, halved
Freshly ground black pepper
2tspfinely chopped chives
IN a large resealable plastic bag, combine chicken and WHOLE30 Buffalo Vinaigrette. Massage to coat. Seal bag and marinate in the refrigerator for at least 2 hours and up to 4 hours.
PREHEAT air fryer* to 375°F. Remove chicken from bag; discard marinade. Add the chicken to the air fryer. Cook until chicken is no longer pink and the internal temperature is 170°F, turning once, about 15 minutes. Let stand while making the salad.
IN a large bowl, combine the romaine, celery, and carrot. Add the WHOLE30 Ranch Dressing; toss to combine. Divide salad among four serving plates.
SLICE the chicken. Top the salads with sliced chicken, avocado, and cherry tomatoes. Season to taste with black pepper. Sprinkle with chives.
*Oven method: Preheat oven to 350°F. Heat an oven-safe skillet over high heat for 5 minutes or until it is very hot (cast iron works well). Place the chicken on the hot skillet and cook for 1 minute. Cook for 1 minute, then turn and cook for 1 minute on the other side. Transfer the skillet to the oven and bake until no longer pink in the center, the juices run clear, and the chicken reaches an internal temperature of 165°F, 8 to 10 minutes.
Keyword Air Fryer, Buffalo Vinaigrette, chicken, salad
Shanna Keller, our Chief Content Officer, hails from Boise, Idaho, where she lives with her husband Alan and a poorly-behaved terrier named Olly. She has spent her career telling stories of life transformation on social, web, e-mail and print media platforms. In addition to celebrating Whole30 successes and stories online, Shanna loves to cook, read, and climb. View more posts
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