Buffalo Pulled Chicken + Bleu Cheese Wedge

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There’s not much more that I love in this world than keto buffalo wings.

That one time I got an ulcer from drinking too much carbonated water (watch out!), I was devastated that I couldn’t eat spicy foods for six weeks!

But today I was planning dinner while I was eating a truly unsatisfying brunch at a restaurant who served all of their eggs on french toast (damn you!)

Starving, I had cravings for buffalo. But then I remembered that my peanut oil is in the refrigerator and it’d take too many hours to melt down to room temperature and be fry-able. I could oven-bake them but that’s just sacrilegious to chicken wings.

Then I remembered my craving for a wedge salad, which I was actually seeking for lunch and couldn’t find. And then I remembered the pulled chicken I made for my keto chicken soup (aka the most delicious chicken soup ever).

And then I had it. What goes better with buffalo than bleu cheese? And what goes on a wedge salad? And how can we make these two meals make a baby? Pow!



Buffalo Pulled Chicken + Bleu Cheese Wedge. When chopped up and fluffed together, they simply make Buffalo Pulled Chicken Bleu Cheese Salad. Err… if you have a better name (and I’m sure there are thousands), leave me a comment!

Here’s how you make it!

Buffalo Pulled Chicken + Bleu Cheese Wedge

Servings: 2 | Net Carbs Per Serving: 3-4

Ingredients:

  • One head of lettuce
  • Bleu cheese dressing
  • 2 tbsp crumbled bleu cheese
  • 4 strips of bacon (preferably uncured and nitrate-free)
  • 2 chicken breasts (boneless)
  • 3/4 cup of your favorite buffalo sauce (or the recipe on the Frank’s Hot Sauce bottle w/ butter)

Note: I’m a buffalo wing snob, so I use THE buffalo sauce from the place that made the original buffalo wings, Anchor Bar! And it just so happens to be 0 carbs per serving!

Directions:

  1. Bring a large pot of water to a boil. Sprinkle with a little salt.
  2. Add two chicken breasts to water and let cook for 30 minutes or until your thermometer tells you their internal temperature is 180 degrees.
  3. Let chicken cool for about 10 minutes.
  4. In the meantime, cook your four strips of bacon. You can do it on the stove, or use the microwave. They should take 5 minutes in the microwave. You want them well-cooked so that you can crumble them later.
  5. Wash your head of lettuce.
  6. Cut off the bottom of your head of lettuce, then cut it in half, starting from the top towards the root.
  7. Plate your two lettuce wedges on two plates.
  8. When your bacon is done, put it in the refrigerator to cool.
  9. Using a fork, pull apart the chicken into strips, like you would pulled pork.
  10. Add chicken to a small pot on the stove over medium heat.
  11. Top the chicken with your buffalo sauce, and stir until hot. 
  12. Top your lettuce wedges with desired amount of bleu cheese dressing
  13. Top your dressing with blue cheese crumbles
  14. Take bacon out of the fridge and crumble over your two wedges.
  15. Add your buffalo pulled chicken to the plate and top with some more bleu cheese crumbles.

Enjoy!

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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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