Keto Buffalo Wing Chicken Salad

Keto Buffalo Chicken Salad
{THM:S, Low Carb, Ketogenic}

Ya’ll, this salad is like crack.

I first discovered this salad at a restaurant called 54th Street, while looking for good ketogenic options while dining out.  Normally I’m not a salad person, but I remembered they had a Fajita Salad (which I of course also duplicated at home like this one) that I liked.

And while browsing I landed on this bit of awesomeness.

The non-keto version has every ingredient that’s good in the world:

• Boneless Buffalo Wings
• Tortilla Strips
• Blue Cheese
• Chipotle Ranch Dressing
• Provel Cheese
• Bacon
• Pico de Gallo
• Romaine Lettuce

Now, in the restaurant and at home I made changes to make it more keto-friendly:

• Got rid of the tortilla strips
• Changed out the breaded buffalo wings for grilled

And then I got rid of the blue cheese, and changed out the Chipotle Ranch for regular Buttermilk Ranch simply because of personal preference.   You could of course add the blue cheese back in and use Chipotle Ranch if that’s your preference.

However, it is worth noting that the nutrition figures in this post are without the blue cheese (the chipotle ranch substitution doesn’t make much of a nutritional difference)

No matter how you slice it, this is a pretty darn easy salad to replicate. Here’s what you’ll need:

• 2 heads Romaine Lettuce, chopped
• ½ cup Provel Cheese, shredded
• 3 slices of bacon, chopped and cooked
• ¼ cup Pico de Gallo
• 8oz Chicken Breast
• ½ cup Wing Sauce (only about ¼ cup ends up in the salad)
• Salt & Pepper, to taste
• ¼ cup Buttermilk Ranch Dressing

And just like most salads, it’s super easy to make:

1. Grill the chicken breast in a skillet over medium-high heat.  Season with salt and pepper.
2. Sear each side for 3-4 minutes until nicely browned, then flip to brown the other side.  Lower the heat down to medium, and cook for an additional 8 minutes (depending on how thick the chicken breast is) until cooked through.
3. Let the grilled chicken breast rest for 5 minutes on a cutting board, then slice into strips and toss in the wing sauce.
4. In the hot skillet, chop the raw bacon (or cut with kitchen shears, my favorite method) and cook until browned.  Drain and set aside.
5. While the chicken cooks and/or rests, assemble the salad.
6. Chop the romaine lettuce, then place into a bowl with the cheese, pico de gallo, and the Buttermilk Ranch.  Toss to combine.
7. Place the tossed salad in a large serving bowl.
8. Top the salad with the chopped & cooked bacon and grilled buffalo chicken.  Serve immediately.

This salad is a family favorite, and very keto friendly.  This recipe makes 2 large servings:

2 Servings/Recipe
444 Calories
35g Fat
3 Net Carbs (I do not count carbs from low carb leafy greens such as the romaine)
27g Protein

xoxo,
Gretchen

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