Buffalo Dill Chicken Salad

A spicy and creamy buffalo dill chicken salad that is Whole30, Paleo and Keto compliant. This salad is great on top of greens, stuffed in an avocado and just straight from a bowl.

Chicken salad is one of those dishes that you will always find in my fridge. I love whipping some up on Sunday afternoon and having it available in the fridge to grab throughout the week for an easy and delicious meal option. I have always been one that will eat chicken salad for breakfast because I love it that much!

Buffalo Dill Chicken Salad

Recipe by JadeCourse: Appetizers, MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Buffalo Dill Chicken Salad . I love mixing it up and trying out new chicken salad recipes that will keep my meal options fresh and not boring. I try to experiment with a lot of different ways to spice up a boring traditional salad recipe and my new Buffalo Dill Chicken Salad takes it to a whole different level. This recipe is so creamy and savory and almost mimics a chicken wing and not to mention, it is Whole30, Paleo and Keto compliant


  • Chicken Salad

  • 3 1/2 cups cooked chicken ,chopped

  • 3 tbsp compliant pickles ,chopped

  • 1/3 cup sweet onions ,finely diced

  • salt and pepper to taste

  • 1/4 tsp dill weed ,for garnish

  • Buffalo Dill Mayo (Makes 1 Cup)

  • 1 cup mayo

  • 1 1/2 tsp dried dill weed

  • 2 1/4 tbsp Franks Hot Sauce

  • 1 tsp salt

  • 1 tsp pepper


  • Cook your chicken as desired. Boil, grill, bake or use a compliant rotisserie chicken. Rough chop the chicken, pickles and onions. Add to a mixing bowl.
  • Place the mixing bowl to the side and make the homemade Buffalo Dill Mayo.
  • Add in the Whole30 compliant mayo into a mason jar. Here is my recipe for homemade mayo (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy. If you don’t have an immersion blender add everything to a blender except the olive oil and turn on to slow/medium speed and slowly add the olive oil until thick and creamy.
  • In a separate bowl add in all of your seasonings and mix together. Transfer 2 tbsp of Franks Hot Sauce along with the seasoning mixture (dill, salt and pepper) to the mayo. Mix with a spoon.
  • Mix ¾ cups of the homemade buffalo dill mayo into the chicken, pickles and onion mixture. Sprinkle with 1/2 tbsp dill and salt and pepper to taste. Drizzle the top with Franks Hot Sauce and serve.


  • Source: healthylittlepeach.com

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