Buffalo Chicken Salad

Buffalo Chicken:
1 1/2 pounds Boneless chicken thighs - skin removed and cut in 1 inch cubes
1/2 cup soy flour
1/4 cup pork rinds ground
1 head iceberg lettuce - washed and cut in 1" squares
2 stalks celery - sliced
1 medium yellow pepper (approximately 1/2 cup) - sliced lengthwise in strips
1/4 cup sliced red onion
1/2 cup blue cheese dressing - see recipe
1/3 cup favorite hot sauce

Blue Cheese Dressing:
3/4 cup mayo
1/4 cup half and half
3/4 cup sour cream
2 cloves crushed garlic
1-2 tablespoons white vinegar
4 tablespoons fresh parsley
6 oz. crumbled blue cheese
1/4 teaspoon fresh white pepper
1 tsp. salt

Chicken Preparation:
Preheat oven to 425 degrees. Mix soy flour and ground pork rinds in 1 gallon plastic bag. Toss in chicken and shake well. Shake excess flour from chicken and place on greased casserole and spray chicken lightly with canola oil. Bake chicken in oven for approximately 15 minutes. Broil for 1-2 minutes more until lightly browned. Remove chicken and toss with hot sauce.

Remove core from head of lettuce and peel discolored or wilted leaves. Cut lettuce in chunks and place on large oval platter. Spoon blue cheese dressing over lettuce. Garnish lettuce with chopped celery,

sliced onion and yellow pepper. Remove chicken with tongs and spread over lettuce.

Season with fresh cracked black pepper.

Blue Cheese Preparation:

yields 3 servings - approximately 5 net carbs per serving
Whisk mayonnaise, half & half and sour cream in bowl. Add garlic and white pepper. In mini chopper chop fresh parsley and whisk with dressing in bowl. Add vinegar and salt and continue to whisk until all ingredients are incorporated. Stir in crumbled blue cheese. Pour into container making sure to scrap bowl with rubber spatula. Refrigerate up to two weeks.

Yields 4 servings - approximately 7 net carbs per serving