Crispy Buffalo Chicken Salad

1. Heat a skillet over medium heat.
2. Cut 1/2 lb of organic chicken breast into "nuggets".
3. Coat the chicken nuggets in egg wash, then dredge them in a mixture of 1/3 cup almond flour and 2 tbsp tapioca flour (arrowroot flour can be used as an alternative).
4. Add avocado oil to your hot pan and then add the coated chicken nuggets.
5. Cook the chicken for 2-4 minutes on each side, adjusting time based on size and thickness.
6. Once cooked, transfer the chicken to a medium-sized bowl and toss with buffalo sauce (ensure it's sugar-free if adhering to Whole30).
7. Prepare your salad base: In another bowl, combine chopped romaine, cucumber, cherry tomatoes, shredded carrots, and fresh dill.
8. Add the buffalo chicken nuggets to the salad.
9. Drizzle with Whole30-friendly ranch dressing and enjoy!