Keto Pulled Chicken & Bleu Cheese Wedge

Ingredients

• Lettuce

  Iceberg (includes crisphead types), raw

  1 head, medium or 539g

• Blue or roquefort cheese dressing

  Salad dressing, commercial, regular

  4 tbsp or 60g

• Blue cheese

  2 oz or 57g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Franks RedHot Buffalo Wing Sauce

  Meijer

  12 tbsp or 180g

Directions

1. Bring a large pot of water to a boil, add a pinch of salt, and cook the chicken breasts for 30 minutes or until the internal temperature reaches 180°F. Allow the chicken to cool for about 10 minutes.
2. Cook the bacon strips until crispy, either on the stove or in the microwave for about 5 minutes. Once cooked, place the bacon in the refrigerator to cool.
3. Wash the lettuce, cut off the bottom, slice the head in half from top to root, and place the wedges on plates.
4. Shred the cooled chicken with a fork. Heat the chicken in a small pot over medium heat, adding the buffalo sauce and stirring until hot.
5. Top each lettuce wedge with bleu cheese dressing and crumbles. Crumble the cooled bacon over the wedges, add the buffalo chicken, and finish with more bleu cheese crumbles. Serve and enjoy.