Chopped Buffalo Chicken Salad with Whole30 Ranch

1. Chop up the 2 pre-cooked buffalo chicken thighs.
2. Melt 1 teaspoon of ghee in a skillet over medium-high heat.
3. Add the diced chicken to the skillet and crisp it up for about 5 minutes.
4. While the chicken is crisping, prepare the ranch: In a bowl, combine 3/4 cup mayonnaise, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried parsley, 2 teaspoons lemon juice, 1 teaspoon red wine vinegar, a little salt, and pepper. Mix well until smooth.
5. Arrange a bed of spinach, diced onion, diced carrot, and halved tomatoes on a plate or in a bowl.
6. Top the vegetables with the crisped buffalo chicken.
7. Drizzle generously with the homemade Whole30-approved ranch dressing.