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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.

  • Total Time: 15 minutes
  • Yield: 3 cups 1x



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


  1. 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.
  2. Place the mixing bowl to the side and make the homemade Buffalo Dill Mayo.
  3. 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.
  4. 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.
  5. 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.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer, Main Dish, Side Dish