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
- 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!
- Bring a large pot of water to a boil. Sprinkle with a little salt.
- Add two chicken breasts to water and let cook for 30 minutes or until your thermometer tells you their internal temperature is 180 degrees.
- Let chicken cool for about 10 minutes.
- 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.
- Wash your head of lettuce.
- Cut off the bottom of your head of lettuce, then cut it in half, starting from the top towards the root.
- Plate your two lettuce wedges on two plates.
- When your bacon is done, put it in the refrigerator to cool.
- Using a fork, pull apart the chicken into strips, like you would pulled pork.
- Add chicken to a small pot on the stove over medium heat.
- Top the chicken with your buffalo sauce, and stir until hot.
- Top your lettuce wedges with desired amount of bleu cheese dressing
- Top your dressing with blue cheese crumbles
- Take bacon out of the fridge and crumble over your two wedges.
- Add your buffalo pulled chicken to the plate and top with some more bleu cheese crumbles.
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! :)