Buffalo Cauliflower and Chicken Salad with Avocado Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A spicy buffalo chicken and roasted cauliflower salad drizzled with a creamy avocado dressing, perfect for a Whole30 lunch or dinner. This american-inspired whole30 (whole30) ready in about 40 minutes blends medium, about 1 lb chicken breast, cauliflower florets, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, about 1 lb chicken breast
• 3 cups cauliflower florets
• 3 tbsp olive oil
• 1/4 cup buffalo sauce (Whole30 compliant)
• 5 cups chopped romaine lettuce
• 1 medium ripe avocado
• 2 tbsp fresh lemon juice
• 1 minced garlic clove
• 1/4 cup water
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 cups cauliflower florets with 2 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 20 minutes until edges are golden and tender.
2. Step 2: While cauliflower roasts, heat 1 tbsp olive oil in a skillet over medium heat. Season 2 medium chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F, then let rest 5 minutes and slice thinly.
3. Step 3: In a bowl, toss the roasted cauliflower with 1/4 cup Whole30-compliant buffalo sauce until coated.
4. Step 4: For the dressing, blend 1 medium ripe avocado, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp black pepper in a blender until smooth.
5. Step 5: In a large bowl, combine 5 cups chopped romaine lettuce, buffalo cauliflower, and sliced chicken. Drizzle with avocado dressing and toss lightly before serving.