Buffalo Chicken Salad

An idea that keeps coming my direction in the form of IG posts, podcasts, inspirational sayings, etc., is to DO more. Do things before you are ready. Do them before they are perfect. Perfection is the enemy of progress. Nothing will ever be perfect and when it comes to that website you want to launch, or side business you’ve been thinking about, or podcast you are going to start, waiting for your work to be “perfect” before sharing it with the world only ensures that it will never happen.

It’s wild to think that in the last 6 months I’ve only created two new recipes/blog posts. I’ve been almost completely absent from Instagram. But rather than beat myself up for it, I am trying to move forward with a new mentality of JUST DO. Cook the things. Take the photos. Write the recipes. Make the connections. Ask for the collaborations. Pitch the partnerships. It doesn’t always have to be perfect! In the case of this Buffalo Chicken Salad, this is far from my favorite food photo I’ve ever taken.


I was in a rush because I was really hungry after a busy morning of teaching at Flywheel Sports! As much as I love sharing beautiful food photos on social media, the first, foremost, and forever reason that I love to cook is because I love to eat ;) But this recipe is REALLY good, and needs to be shared with the world, despite its blah photo. It takes 10 minutes to put together, packs a ton of flavor, uses wholesome ingredients, and is a summer crowd-pleaser. I swear you’ll want to make it again and again, so despite my subpar photography, here it is!

Buffalo Chicken Salad

Familiar flavors in a cute paleo package! This chop, mix, and eat recipe is full of freshness that is sure to cool you down on a hot summer day. For more paleo summer recipes, check out my Paleo Summer Picnic Guide!


1 rotisserie chicken, meat removed and diced (put skin and bones in a slow cooker set to low filled with water for 24 hours for a rich chicken broth)

1 large carrot, diced

2 stalks celery, diced

1 handful fresh parsley, finely chopped

1 small handful fresh dill, finely chopped

1 cup mayonnaise (I prefer homemade but store-bought works as well - I hear Primal Kitchen is a great brand!)

½ cup plain skyr (for dairy-free, replace with additional mayonnaise)

¼ cup hot sauce


Combine all ingredients in a large mixing bowl. Refrigerate to let flavors marry, at least 1 hour. Serve on wrapped in lettuce cups, on toasted gluten-free bread, or scoop it up with anything you can find (carrot sticks, celery sticks, plantain chips, potato chips)!