Move over Martha Stewart! Not only is this recipe to-die-for, it also happens to be trans fat-free and fully keto-approved. Score!
Buffalo Chicken Salad
Yield: 1 Monster Salad // Prep time: 15 min // Cook time: 30 min
- 1 6oz chicken breast
- 2 strips nitrate-free bacon
- 2 huge handfuls kale
- 1/2 cup coconut mayo
- Juice of 1/2 lemon
- 1/4 cup heavy cream
- 1/2 cup crumbled blue cheese
- 2 Tbsp Noble Made Hot Buffalo Sauce
- 2 Tbsp avocado oil
- Dash onion powder
- Pinch garlic powder
- Dash cayenne pepper
- Himalayan sea salt
- Fresh ground pepper
Homemade Blue Cheese Dressing
Yield: 1 cup // Serving size: 2 Tbsp
- Whisk together the mayo, lemon juice, and heavy cream.
- Add blue cheese and fresh cracked pepper. Stir well.
- Add salt if so desire.
Leftover dressing can be transferred to a glass jar and stored for 3-5 days.
- Preheat oven to 350 degrees.
- Place chicken in pan and dress with avocado oil, onion powder, garlic powder, cayenne, salt and pepper.
- Bake for 20-30 minutes. Set aside to rest.
- Once fully rested, chop into pieces and toss with buffalo sauce.
I like to make a few pounds of chicken at a time. Once the chicken has rested, I’ll chop it into pieces and store in a glass tight container for 5-6 days. It makes great grab-n-go food.
- Cook bacon. Cool, chop and set aside.
- Wash and massage kale. Piece off and place in large bowl. Add bacon and chicken.
- Dress with homemade blue cheese dressing.
This salad is HEAVY DUTY! It’s been known to hold me down all day long. Give me your thoughts in the comments below. 😘
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