Buffalo Pulled Chicken + Bleu Cheese Wedge

buffalo pulled chicken

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!



  • 1/2 a head of iceberg lettuce
  • bleu cheese dressing
  • 2 tbsp crumbled bleu cheese
  • 4 slices of bacon
  • 2 boneless chicken breasts
  • 3/4 cup of WickedStuffed Buffalo Sauce


  1. 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. Once cooked, remove from water, and set chicken aside to cool for 10 minutes.
  2. 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.
  3. Wash your head of lettuce. Cut off the bottom of your head of lettuce, then cut it in half. Save half for later, and use the other half for this recipe. Starting from the top towards the root, slice to make two wedges. Plate your two lettuce wedges on two plates.
  4. Head back to your chicken. Using a fork, pull apart the chicken into small strips like you would pulled pork.
  5. Add your buffalo sauce to a medium pot over medium heat. For added fat or to make it less spicy, add butter until it’s the flavor you like. Add the chicken and stir.
  6. Divvy up the chicken equally and start plating. Add your chicken next to your lettuce wedges (or on top), then add your desired amount of bleu cheese dressing, plus the blue cheese crumbles. Take bacon out of the fridge and crumble over your two wedges and crank some fresh pepper over the whole thing for good measure. Enjoy!


Keywords: Buffalo Pulled Chicken